Sensory properties of sour cream as affected by fermentation culture and storage time

Milchwissenschaft

Volumn 56, Issue 5, 2001, Pages 261-264

  Folkenberg, Ditte Marie ^a   Skriver, Anne ^a  

^a CHR HANSEN A S   (Denmark)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0035588404     PISSN: 00263788     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (15)

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7. ISO: Sensory Analysis - Methodology - General guidance for establishing a sensory profile. ISO/TC 34/SC 12 (1998)
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11. MELA, D.J.: Appetite 10 37-44 (1988)
12. MELA, D.J., LANGLEY, K.R., MARTIN, A.: Appetite 22 67-81 (1994)
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14. TOWLER, C.: N.Z. J. Dairy Sci. and Technol. 17 191-202 (1982)
15. TUORILA, H., SOMMERDAHL, C., HYVÖNEN, K., LEPORANTA, K., MERIMAA, P.: Intern. J. Food Sci. Technol. 28 359-369 (1993)