A proposed methodology to determine the sensory quality of a fresh goat's cheese (Cameros cheese): Application to cheeses packaged under modified atmospheres

Food Quality and Preference

Volumn 12, Issue 3, 2001, Pages 163-170

  Olarte, Carmen ^a   Gonzalez Fandos, Elena ^a   Sanz, Susana ^a  

^a UNIVERSITY OF LA RIOJA   (Spain)

Author keywords

Fresh goat's cheese; Modified atmospheres; Sensory evaluation; Vacuum

Indexed keywords

CAPRA HIRCUS;

EID: 0011208675     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0950-3293(00)00041-0     Document Type: Article

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