Conventional and probiotic yogurts differ in sensory properties but not in consumers' preferences

Journal of Sensory Studies

Volumn 25, Issue 3, 2010, Pages 431-446

  Majchrzak, Dorota ^a   Lahm, Birgit ^a   Dürrschmid, Klaus ^b  

^a UNIVERSITY OF VIENNA   (Austria)

^b UNIVERSITY OF NATURAL RESOURCES AND LIFE SCIENCES   (Austria)

Author keywords

[No Author keywords available]

Indexed keywords

CONVENTIONAL PRODUCTS; DESCRIPTORS; OVERALL QUALITY; PROBIOTIC YOGURT; PROBIOTICS; QUANTITATIVE DESCRIPTIVE ANALYSIS; SENSORY EVALUATION; SENSORY PROPERTIES;

DAIRY PRODUCTS;

QUALITY CONTROL;

EID: 77955987983     PISSN: 08878250     EISSN: 1745459X     Source Type: Journal    
DOI: 10.1111/j.1745-459X.2009.00269.x     Document Type: Article

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