Optimization of cheddar cheese taste in model cheese systems

Journal of Food Science

Volumn 69, Issue 6, 2004, Pages

  Yang, B ^a   Vickers, Z ^b  

^a Kraft Foods   (United States)

^b UNIVERSITY OF MINNESOTA   (United States)

Author keywords

Cheddar; Flavor; Mixture design; Model system; Taste

Indexed keywords

EID: 4143066923     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2004.tb11010.x     Document Type: Article

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