Perception of heat in cheese sauces as affected by capsaicin concentration, fat level, fat mimetic and time

Journal of Food Science

Volumn 64, Issue 1, 1999, Pages 175-179

  Garden, L A ^a   Penfield, M P ^b   Saxton, A M ^b  

^a University of Tennessee   (United States)

^b UNIVERSITY OF TENNESSEE   (United States)

Author keywords

Capsaicin; Fat level; Fat mimetic; Heat; Time intensity

Indexed keywords

EID: 0033054316     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1999.tb09886.x     Document Type: Article

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