Relating sensory and chemical properties of sour cream to consumer acceptance

Journal of Dairy Science

Volumn 96, Issue 9, 2013, Pages 5435-5454

  Shepard, L ^a   Miracle, R E ^a   Leksrisompong, P ^a   Drake, M A ^a  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

Flavor; Preference mapping; Sour cream

Indexed keywords

SOLANUM TUBEROSUM;

FAT; LACTIC ACID;

ARTICLE; COLORIMETRY; CONSUMER; DAIRY PRODUCT; FLAVOR; FOOD QUALITY; GAS CHROMATOGRAPHY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN; PH; PREFERENCE MAPPING; SOUR CREAM; STANDARD;

FLAVOR; PREFERENCE MAPPING; SOUR CREAM;

CHROMATOGRAPHY, GAS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COLORIMETRY; CONSUMER SATISFACTION; DAIRY PRODUCTS; FATS; FOOD QUALITY; HUMANS; HYDROGEN-ION CONCENTRATION; LACTIC ACID;

EID: 84882896632     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2012-6317     Document Type: Article

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