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Journal of Food Science

Volumn 65, Issue 7, 2000, Pages 1170-1174

Instrumental and expert assessment of Mahon cheese texture

(4) Benedito, J a Gonzalez, R b Rossello C c Mulet, A a

a UNIVERSITAT POLITÈCNICA DE VALÈNCIA (Spain)

b Faculty of Psychology (Spain)

c UNIVERSITAT DE LES ILLES BALEARS (Spain)

Author keywords

Cheese; Instrumental; Mahon; Sensory; Texture

Indexed keywords

EID: 0034471217 PISSN: 00221147 EISSN: None Source Type: Journal
DOI: 10.1111/j.1365-2621.2000.tb10260.x Document Type: Article

Times cited : (32)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.