Survival analysis: A consumer-friendly method to estimate the optimum sucrose level in probiotic petit suisse

Journal of Dairy Science

Volumn 98, Issue 11, 2015, Pages 7544-7551

  Esmerino, E A ^a   Paixao J A ^a   Cruz, A G ^b   Garitta, L ^c   Hough, G ^c   Bolini, H M A ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b INSTITUTO FEDERAL DE EDUCAÇÃO   (Brazil)

^c Instituto Superior Experimental de Tecnologia Alimentaria   (Argentina)

Author keywords

Just about right scale; Optimum sucrose level; Petit suisse cheese; Survival analysis

Indexed keywords

PROBIOTIC AGENT; SUCROSE;

ADOLESCENT; ADULT; ANALYSIS; ANIMAL; CHEESE; COLOR; CONSUMER ATTITUDE; FEMALE; FOOD CONTROL; FOOD HANDLING; HUMAN; MALE; MIDDLE AGED; STATISTICAL MODEL; TASTE; YOUNG ADULT;

ADOLESCENT; ADULT; ANIMALS; CHEESE; COLOR; CONSUMER BEHAVIOR; FEMALE; FOOD HANDLING; FOOD MICROBIOLOGY; HUMANS; LINEAR MODELS; MALE; MIDDLE AGED; PROBIOTICS; SUCROSE; TASTE; YOUNG ADULT;

EID: 84944163465     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2015-9651     Document Type: Article

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