Utilization of temporal dominance of sensations and time intensity methodology for development of low-sodium Mozzarella cheese using a mixture of salts

Journal of Dairy Science

Volumn 97, Issue 8, 2014, Pages 4733-4744

  Rodrigues, J F ^a   Goncalves C S ^a   Pereira, R C ^a   Carneiro, J D S ^a   Pinheiro, A C M ^a  

^a FEDERAL UNIVERSITY OF LAVRAS   (Brazil)

Author keywords

KCl; Monosodium glutamate; Temporal dominance of sensations; Time intensity

Indexed keywords

INORGANIC SALT; SALT INTAKE; SODIUM INTAKE;

ADULT; ANALYSIS; ANIMAL; CHEESE; CONSUMER ATTITUDE; FEMALE; HUMAN; MALE; MIDDLE AGED; SALT INTAKE; SODIUM INTAKE; TASTE; YOUNG ADULT;

ADULT; ANIMALS; CHEESE; CONSUMER BEHAVIOR; FEMALE; HUMANS; MALE; MIDDLE AGED; SALTS; SODIUM CHLORIDE, DIETARY; SODIUM, DIETARY; TASTE; YOUNG ADULT;

EID: 84904415484     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2014-7913     Document Type: Article

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