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Journal of Food Science

Volumn 65, Issue 6, 2000, Pages 1076-1082

Sensory and compositional relationships between commercial Cheddar-flavored enzyme-modified cheeses and natural Cheddar

(4) Hulin Bertaud, S a Kilcawley, K N b Wilkinson, M G b Delahunty, C M a

a UNIVERSITY COLLEGE CORK (Ireland)

b ANIMAL AND GRASSLAND RESEARCH AND INNOVATION CENTRE (Ireland)

Author keywords

Cheddar; Composition; Descriptive sensory analysis; Enzyme modified cheese

Indexed keywords

CHEDDAR CHEESE; CHEMICAL AND PHYSICAL PROPERTIES; DETERMINATION OF CONTENT; ENZYME MODIFIED CHEESE; FLAVOR; FOOD ANALYSIS; ODOR; ORGANOLEPTIC PROPERTY;

EID: 0033758544 PISSN: 00221147 EISSN: None Source Type: Journal
DOI: 10.1111/j.1365-2621.2000.tb09421.x Document Type: Article

Times cited : (24)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.