An international ring trial for the sensory evaluation of raw ewes' milk cheese texture

International Dairy Journal

Volumn 17, Issue 9, 2007, Pages 1139-1147

  Bárcenas, Pedro ^a   Pérez Elortondo, Francisco José ^a   Albisu, Marta ^a   Mège, Jacky ^b   Bivar Roseiro, Luisa ^c   Francesca Scintu, Maria ^d   Torre, Paloma ^e   Loygorri, Susana ^e   Lavanchy, Pierre ^f  

^a UNIVERSITY OF THE BASQUE COUNTRY UPV EHU   (Spain)

^b Centre Départamental Ovin   (France)

^c INETI   (Portugal)

^d Istituto Zootecnico e Caseario Per la Sardegna   (Italy)

^e PUBLIC UNIVERSITY OF NAVARRE   (Spain)

^f Swiss Federal Dairy Research Station   (Switzerland)

Author keywords

Ewes' milk cheese; Ring trial; Sensory evaluation; Texture

Indexed keywords

DATA PROCESSING; FOOD PROCESSING; MOISTURE; SOLUBILITY; STATISTICAL METHODS;

EWES MILK CHEESE; RING TRIAL; SENSORY EVALUATION;

DAIRY PRODUCTS;

EID: 34250178091     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2006.12.012     Document Type: Article

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