Texture of Parmigiano Reggiano cheese: Statistical relationships between rheological and sensory variates

Lait

Volumn 76, Issue 3, 1996, Pages 243-254

  Noel Y ^a   Zannoni, M ^b   Hunter, E A ^c  

^a CEMAGREF   (France)

^b Consorzio Formaggio Parmigiano R ^*  (Italy)

^c UNIVERSITY OF EDINBURGH   (United Kingdom)

Author keywords

Parmigiano Reggiano cheese; Relationship study; Rheology; Sensory analysis; Texture

Indexed keywords

EID: 0040238825     PISSN: 00237302     EISSN: None     Source Type: Journal    
DOI: 10.1051/lait:1996320     Document Type: Article

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