Use of time–temperature superposition to study the rheological properties of cheese during heating and cooling
作者： Chinthu T. Udyarajan , David S. Horne , John A. Lucey
DOI: 10.1111/J.1365-2621.2006.01468.X
关键词: Dissipation factor 、 Materials science 、 Time–temperature superposition 、 Fourier transform 、 Rheology 、 Analytical chemistry 、 Dynamic mechanical analysis 、 Dynamic modulus 、 Composite material 、 Superposition principle 、 Spectroscopy
摘要: … The objective of this study was to investigate the time–temperature superposition behaviour of the rheological properties of cheese during heating and cooling. A standard part-skim …
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