Sensory quality of unheated and heated Mozzarella-style cheeses with different fat, salt and calcium levels

International Journal of Dairy Technology

Volumn 69, Issue 1, 2016, Pages 38-50

  Henneberry, Sarah ^a   O'Sullivan, Maurice G ^b   Kilcawley, Kieran N ^a   Kelly, Philip M ^a   Wilkinson, Martin G ^c   Guinee, Timothy P ^a  

^a TEAGASC FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY COLLEGE CORK   (Ireland)

^c UNIVERSITY OF LIMERICK   (Ireland)

Author keywords

Calcium; Fat; Mozzarella; Salt; Sensory; Volatile

Indexed keywords

EID: 84954290237     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/1471-0307.12300     Document Type: Article

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