Relationships between sensory attributes and the volatile compounds, non-volatile and gross compositional constituents of six blue-type cheeses

International Dairy Journal

Volumn 13, Issue 6, 2003, Pages 481-494

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

^a UNIVERSITY COLLEGE CORK   (Ireland)

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

^c UNIVERSITY OF LIMERICK   (Ireland)

Author keywords

Blue cheese; Free amino acid; Free fatty acid; Gross compositions; Sensory attributes; Volatile

Indexed keywords

EID: 0038706031     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0958-6946(03)00048-7     Document Type: Article

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