Textural characteristics of lowfat, fullfat and smoked cheeses: Sensory and instrumental approaches

Food Quality and Preference

Volumn 14, Issue 3, 2003, Pages 211-218

  Adhikari, K ^a   Heymann, H ^a   Huff, H E ^a  

^a UNIVERSITY OF MISSOURI   (United States)

Author keywords

Cheese; CVA; PLS; Sensory instrumental correlation; Texture

Indexed keywords

AROMA; CHEESE; CONTROLLED STUDY; CORRELATION ANALYSIS; FLAVOR; FOOD ANALYSIS; FOOD PREFERENCE; HARDNESS; HUMAN; METHODOLOGY; REVIEW; SENSORY ANALYSIS;

EID: 0037375246     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0950-3293(02)00067-8     Document Type: Article

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