Consumer texture descriptions of a set of processed cheese

Food Quality and Preference

Volumn 40, Issue PB, 2015, Pages 316-325

  Hanaei, F ^a,b,c   Cuvelier, G ^a,b   Sieffermann, J M ^a,b  

^a Université Paris Saclay   (France)

^b CEMAGREF   (France)

^c Société Scientifique d'Hygiène Alimentaire   (France)

Author keywords

Free description; Frequency based analysis; Processed cheese

Indexed keywords

EID: 84919340014     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodqual.2014.05.018     Document Type: Article

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