Relationships between the sensory characteristics, neutral volatile composition and gross composition of ten cheese varieties

Lait

Volumn 81, Issue 4, 2001, Pages 487-507

  Lawlor, J Ben ^a   Delahunty, Conor M ^a   Wilkinson, Martin G ^b   Sheehan, Jeremiah ^b  

^a UNIVERSITY COLLEGE CORK   (Ireland)

^b ANIMAL AND GRASSLAND RESEARCH AND INNOVATION CENTRE   (Ireland)

Author keywords

Cheese; Gross composition; Neutral volatile composition; Partial Least Squares regression; Sensory attribute

Indexed keywords

EID: 0035613420     PISSN: 00237302     EISSN: None     Source Type: Journal    
DOI: 10.1051/lait:2001147     Document Type: Article

References (46)

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