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The effect of maturation conditions on physicochemical and viscoelastic properties of Kashkaval cheese Cover

The effect of maturation conditions on physicochemical and viscoelastic properties of Kashkaval cheese

Ovidius University Annals of Chemistry
Volume 34 (2023): Issue 1 (January 2023)
By: Sergiu Pădureţ  
Open Access
|Jul 2023
DOI: https://doi.org/10.2478/auoc-2023-0006 | Journal eISSN: 2286-038X | Journal ISSN: 1583-2430
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Language: English
Page range: 34 - 40
Submitted on: Feb 28, 2023
|
Accepted on: Mar 18, 2023
|
Published on: Jul 5, 2023
Published by: Ovidius University of Constanta
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
Kashkaval cheese,
Maxwell model,
decay stress,
relaxation time,
color
Related subjects:
Chemistry,
Chemistry, other

© 2023 Sergiu Pădureţ, published by Ovidius University of Constanta
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

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