Comparison of the sensory profiles of regular and reduced-fat commercial processed cheese spreads

International Journal of Food Science and Technology

Volumn 32, Issue 4, 1997, Pages 279-287

  Muir, D Donald ^a   Williams, Simon A R ^b   Tamime, Adnan Y ^c   Shenana, M E ^c  

^a HANNAH RESEARCH INSTITUTE   (United Kingdom)

^b UNIVERSITY OF EDINBURGH   (United Kingdom)

^c SCOTTISH AGRICULTURAL COLLEGE   (United Kingdom)

Author keywords

Brand differences; Fat content; Flavour; Mouth feel; Texture

Indexed keywords

EID: 0031327376     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2621.1997.00404.x     Document Type: Article

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