Mapping differences in consumer perception of sharp cheddar cheese in the united states

Journal of Food Science

Volumn 74, Issue 6, 2009, Pages

  Drake, S L ^a   Lopetcharat, K ^a   Clark, S ^b   Kwak, H S ^c   Lee, S Y ^c   Drake, M A ^a  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

^b WASHINGTON STATE UNIVERSITY   (United States)

^c UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

Author keywords

Aged cheddar cheese; Flavor; Preferencemapping

Indexed keywords

WATER;

ADULT; ANALYSIS OF VARIANCE; ARTICLE; CHEESE; CHI SQUARE DISTRIBUTION; CLASSIFICATION; CLINICAL TRIAL; CLUSTER ANALYSIS; CONSUMER; ECONOMICS; FAT INTAKE; FEMALE; FOOD PACKAGING; FOOD PREFERENCE; HUMAN; MALE; MIDDLE AGED; MULTICENTER STUDY; PH; PIGMENTATION; PRINCIPAL COMPONENT ANALYSIS; SENSATION; TASTE; UNITED STATES;

ADULT; ANALYSIS OF VARIANCE; CHEESE; CHI-SQUARE DISTRIBUTION; CLUSTER ANALYSIS; CONSUMER SATISFACTION; DIETARY FATS; FEMALE; FOOD LABELING; FOOD PREFERENCES; HUMANS; HYDROGEN-ION CONCENTRATION; MALE; MIDDLE AGED; PIGMENTATION; PRINCIPAL COMPONENT ANALYSIS; SENSATION; TASTE PERCEPTION; UNITED STATES; WATER; YOUNG ADULT;

EID: 70350181766     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01219.x     Document Type: Article

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