TEXTURE PROPERTIES OF GOUDA CHEESE

By M. D. Yates, M. Drake. 2007

101 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Food Science

View Paper: https://www.semanticscholar.org/paper/e60a8fd08e865ce445a52610df3e7ecf491905a2

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Animal Science and Zoology

1. E. Chambers

In Food Science

1. G. H. McKinley
2. E. Chambers
3. A. Jaishankar
4. T. Faber

Citations in the corpus

• COMPARISON OF THE SENSORY PROPERTIES OF ULTRA-HIGH-TEMPERATURE (UHT) MILK FROM DIFFERENT COUNTRIES (2009, background): “Other researchers have used trained panelists to describe the flavor (Talavera-Bianchi, Chambers, and Chambers, 2008) and texture characteristics of dairy products (Yates and Drake, 2007; Karagul-Yuceer, Isleten, and Uysal-Pala, 2007).”
• Describing the firmness, springiness and rubberiness of food gels using fractional calculus. Part II: Measurements on semi-hard cheese (2017, background): “When offered a type of cheese, e.g. Cheddar, Gouda or Parmesan cheese, consumers have specific expectations regarding its firmness (Yates and Drake, 2007).”
• Describing the firmness, springiness and rubberiness of food gels using fractional calculus. Part I: Theoretical framework (2017, unknown): “We suggest 391 the use of ‘squishy’ instead (Yates and Drake, 2007).”