Characterisation of protected denomination of origin cheeses: Relationships between sensory texture and instrumental data;Caractérisation des fromages «d'appellation d'origine protégée»: Relations entre descripteurs sensoriels de la texture et données instrumentales

Lait

Volumn 78, Issue 5, 1998, Pages 569-588

  Noël, Yolande ^a   Ardö, Ylva ^b   Pochet, Sylvie ^a   Hunter, Anthony ^c   Lavanchy, Pierre ^d   Luginbühl, Werner ^d   Le Bars, Dominique ^e   Polychroniadou, Anna ^f   Pellegrino, Luisa ^g  

^a Stn Rech Technol Analyses L   (France)

^b UNIVERSITY OF COPENHAGEN   (Denmark)

^c UNIVERSITY OF EDINBURGH   (United Kingdom)

^d Swiss Federal Dairy Research Station   (Switzerland)

^e CEMAGREF   (France)

^f ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

^g UNIVERSITY OF MILAN   (Italy)

Author keywords

Biochemistry; Relational study; Rheology; Sensory; Texture cheese

Indexed keywords

EID: 0039447891     PISSN: 00237302     EISSN: None     Source Type: Journal    
DOI: 10.1051/lait:1998552     Document Type: Article

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