Sensory and instrumental evaluations of texture in cheeses made from ovine milks with differing fat contents

Journal of Sensory Studies

Volumn 17, Issue 2, 2002, Pages 145-161

  Irigoyen, Aurora ^a   Castiella, M ^a   Ordonez A I ^a   Torre, P ^a   Ibanez F C ^a  

^a PUBLIC UNIVERSITY OF NAVARRE   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

DEFORMATION; ELASTIC MODULI; FOOD PROCESSING; FRACTURE; MATHEMATICAL MODELS; OILS AND FATS; PARAMETER ESTIMATION; REGRESSION ANALYSIS; STATISTICAL MECHANICS; STRAIN; STRESSES; TEXTURES;

SENSORY QUALITIES;

DAIRY PRODUCTS;

OVIS;

EID: 0036016190     PISSN: 08878250     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-459X.2002.tb00339.x     Document Type: Article

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