Changes in the reology and microstructure of processed cheese during cooking

S K Lee, R J Buwalda, Stephen Robert Euston, E A Foegeding, A B McKenna

    Research output: Contribution to journalArticle

    Original languageEnglish
    Pages (from-to)339-345
    Number of pages7
    JournalLWT - Food Science and Technology
    Volume36
    Publication statusPublished - 2002

    Cite this

    Lee, S. K., Buwalda, R. J., Euston, S. R., Foegeding, E. A., & McKenna, A. B. (2002). Changes in the reology and microstructure of processed cheese during cooking. LWT - Food Science and Technology, 36, 339-345.
    Lee, S K ; Buwalda, R J ; Euston, Stephen Robert ; Foegeding, E A ; McKenna, A B. / Changes in the reology and microstructure of processed cheese during cooking. In: LWT - Food Science and Technology. 2002 ; Vol. 36. pp. 339-345.
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    year = "2002",
    language = "English",
    volume = "36",
    pages = "339--345",
    journal = "LWT - Food Science and Technology",
    issn = "0023-6438",
    publisher = "Academic Press Inc.",

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    Lee, SK, Buwalda, RJ, Euston, SR, Foegeding, EA & McKenna, AB 2002, 'Changes in the reology and microstructure of processed cheese during cooking', LWT - Food Science and Technology, vol. 36, pp. 339-345.

    Changes in the reology and microstructure of processed cheese during cooking. / Lee, S K; Buwalda, R J; Euston, Stephen Robert; Foegeding, E A; McKenna, A B.

    In: LWT - Food Science and Technology, Vol. 36, 2002, p. 339-345.

    Research output: Contribution to journalArticle

    TY - JOUR

    T1 - Changes in the reology and microstructure of processed cheese during cooking

    AU - Lee, S K

    AU - Buwalda, R J

    AU - Euston, Stephen Robert

    AU - Foegeding, E A

    AU - McKenna, A B

    PY - 2002

    Y1 - 2002

    M3 - Article

    VL - 36

    SP - 339

    EP - 345

    JO - LWT - Food Science and Technology

    JF - LWT - Food Science and Technology

    SN - 0023-6438

    ER -