Impact of serving temperature on trained panel perception of Cheddar cheese flavor attributes

Journal of Sensory Studies

Volumn 20, Issue 2, 2005, Pages 147-155

  Drake, M A ^a   Yates, M D ^a   Gerard, P D ^b  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

^b MISSISSIPPI STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CHEDDAR CHEESE; PASTEURIZED MILK; SENSORY STUDIES; SOLID PHASE MICROEXTRACTION (SPME);

DEGRADATION; FLAVORS; OILS AND FATS; SENSORY PERCEPTION; THERMAL EFFECTS;

DAIRY PRODUCTS;

EID: 20444410439     PISSN: 08878250     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-459X.2005.00013.x     Document Type: Article

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