Composition and Sensory Attributes of Retail Cheddar Cheese with Different Fat Contents

Journal of Food Composition and Analysis

Volumn 13, Issue 1, 2000, Pages 13-26

  Fenelon, Mark A ^a   Guinee, Timothy P ^a   Delahunty, Conor ^b   Murray, Jane ^b   Crowe, Fidelma ^b  

^a ANIMAL AND GRASSLAND RESEARCH AND INNOVATION CENTRE   (Ireland)

^b UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Cheddar cheese; fat level; proteolysis; sensory characteristics.

Indexed keywords

EID: 0002440909     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1006/jfca.1999.0844     Document Type: Article

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