Quality of selected cheeses fortified with vegetable and animal sources of omega-3

LWT

Volumn 44, Issue 7, 2011, Pages 1577-1584

  Bermúdez Aguirre, Daniela ^a   Barbosa Canovas Gustavo V G V ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

Cheese; Omega 3; Quality; Sensory analysis; Storage life

Indexed keywords

CHEESES; DAIRIES; IMAGE QUALITY; MOISTURE; PHYSICOCHEMICAL PROPERTIES; QUALITY CONTROL; TEXTURES; WATER QUALITY;

CARDIO-VASCULAR DISEASE; CHEESE-MAKING PROCESS; MICROBIAL COUNT; OMEGA-3; STORAGE LIFE; TEXTURE BEHAVIOR; TEXTURE PROFILE ANALYSIS; WATER HOLDING CAPACITY;

SENSORY ANALYSIS;

ANIMALIA;

EID: 79954630910     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2011.01.023     Document Type: Article

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