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MELTING AND SOLIDIFICATION CHARACTERISTICS OF SWISS RACLETTE CHEESE MEASURED BY SMALL AMPLITUDE OSCILLATORY SHEAR MEASUREMENTS |
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| Authors: | DOMINIK GUGGISBERG UELI BÜTIKOFER BRUNO ALBRECHT |
| Affiliation: | Agroscope Liebefeld-Posieux, Berne, Switzerland Swiss Federal Research Station for Animal Production and Dairy Products |
| Abstract: | |
| Keywords: | Melting properties rheology small amplitude shear measurements Swiss Raclette cheese texture |