Sensory evaluation, chemical composition and consumer acceptance of full fat and reduced fat cheeses in the Finnish market

Food Quality and Preference

Volumn 16, Issue 6, 2005, Pages 479-492

  Ritvanen, Tiina ^a   Lampolahti, Soili ^a,d   Lilleberg, Leena ^a   Tupasela, Tuomo ^b   Isoniemi, Merja ^c   Appelbye, Ulla ^d   Lyytikäinen, Tapani ^a   Eerola, Susanna ^a   Uusi Rauva, Esko ^e  

^a NATL VET AND FOOD RES INSTITUTE   (Finland)

^b FINNISH FOREST RESEARCH INSTITUTE   (Finland)

^c National Consumer Research Centre   (Finland)

^d VALIO LTD   (Finland)

^e National Food Agency Helsinki   (Finland)

Author keywords

Cheese; Consumer; Quality; Sensory

Indexed keywords

AMINO ACID; SODIUM CHLORIDE;

ACIDITY; AMINO ACID COMPOSITION; ARTICLE; CHEESE; CHEMICAL COMPOSITION; CONSUMER; CONTROLLED STUDY; CORRELATION ANALYSIS; FAT CONTENT; FINLAND; FLAVOR; FOOD QUALITY; HUMAN; MARKET; QUANTITATIVE ANALYSIS; RATING SCALE; SENSORY ANALYSIS; TASTE;

EID: 18144384204     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodqual.2004.10.001     Document Type: Article

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