Viscoelasticity of Edam cheese during its ripening
Series of the indentation of the ball (10 mm in diameter) by the constant speed into blocks of Edam cheese has been conducted. The indentation tests were performed at different speeds (1, 5, 10, 20 and 100 mm/min), and the corresponding force–displacement responses were fitted with an analytical sol...
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| Format: | Article |
| Language: | English |
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Mendel University Press
2010-01-01
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| Series: | Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis |
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| Online Access: | https://acta.mendelu.cz/58/4/0183/ |