YIELD BEHAVIOUR OF CRUMBLY ENGLISH CHEESES IN COMPRESSION
- 1 March 1980
- journal article
- research article
- Published by Wiley in Journal of Texture Studies
- Vol. 11 (1), 51-62
- https://doi.org/10.1111/j.1745-4603.1980.tb00307.x
Abstract
No abstract availableThis publication has 10 references indexed in Scilit:
- A FORTRAN PROGRAM ‘FRAMOD’ FOR SIMULATION OF LARGE FRACTOVISCOELASTIC MODELSJournal of Texture Studies, 1979
- EVALUATION OF THE FIRMNESS OF LEICESTER CHEESE BY COMPRESSION TESTS WITH THE INSTRON UNIVERSAL TESTING MACHINE1Journal of Texture Studies, 1978
- MECHANICAL INTERPRETATION OF COMPRESSIVE STRESS‐STRAIN RELATIONSHIPS OF SOLID FOODSJournal of Food Science, 1978
- SOME RHEOLOGICAL PROPERTIES OF A CHEESE‐LIKE PRODUCT PREPARED BY DIRECT ACIDIFICATIONJournal of Food Science, 1978
- NONLINEAR VISCOELASTIC MODEL CONTAINING A YIELD ELEMENT FOR MODELING A FOOD MATERIAL1Journal of Texture Studies, 1977
- OPERATIONAL CONDITIONS AND THE STRESS-STRAIN RELATIONSHIP OF SOLID FOODS?THEORETICAL EVALUATIONJournal of Texture Studies, 1977
- THE ROLE OF THE SPECIMEN DIMENSIONS IN UNIAXIAL COMPRESSION OF FOOD MATERIALSJournal of Food Science, 1977
- EVALUATION OF GOUDA CHEESE FIRMNESS BY COMPRESSION TESTSJournal of Texture Studies, 1976
- COMPRESSIVE FAILURE PATTERNS OF SOME JUICY FRUITSJournal of Food Science, 1976
- CONSIDERATIONS OF A GENERAL RHEOLOGICAL MODEL FOR THE MECHANICAL BEHAVIOR OF VISCOELASTIC SOLID FOOD MATERIALS*Journal of Texture Studies, 1976