The development and acceptability of a smoked processed cheese

British Food Journal

Volumn 98, Issue 8, 1996, Pages 17-23

  Mcilveen, Heather ^a   Vallely, Claire ^a  

^a School of Leisure and Tourism   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0009999127     PISSN: 0007070X     EISSN: None     Source Type: Journal    
DOI: 10.1108/00070709610150897     Document Type: Article

References (5)

1. Wilson, R.M.S., Gilligan, C. and Pearson, D.J., Strategic Marketing Management, Butterworth Heinemann, Oxford, 1994, pp. 300-03.
2. Cogan, T.M. (Ed.), Second Cheese Symposium, Newforge Lane, Belfast, 1990, p. v.
3. Fox, P.F. (Ed.), “Cheese”, Chemistry, Physics and Microbiology, 2nd ed. Elsevier Applied Science, London, 1993, pp. 467-9.
4. Mann, E.J., “Processed cheese”, Dairy Industries International, Vol. 58 No. 1, 1993, p. 14.
5. Laboratory Methods for Sensory Evaluation of Food, Food Research Institute Publication 1637, Canadian Department of Agriculture, Ottawa, 1977.