Delineation of the texture of Salers cheese by sensory analysis and physical methods

Lait

Volumn 81, Issue 5, 2001, Pages 609-623

  Lebecque, Annick ^a   Laguet, Arlette ^a   Devaux, Marie Françoise ^b   Dufour, Éric ^a  

^a ENITA de Clermont Ferrand   (France)

^b CEMAGREF   (France)

Author keywords

Cheese; Fluorescence; Rheology; Sensory analysis; Texture

Indexed keywords

EID: 0035600351     PISSN: 00237302     EISSN: None     Source Type: Journal    
DOI: 10.1051/lait:2001153     Document Type: Article

References (26)

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