Dairy Products Evaluation Competitions

Author:

Clark Stephanie

Publisher

Springer International Publishing

Reference15 articles.

1. ACS (American Cheese Society) Judging & Competition. (2022). Available at: https://www.cheesesociety.org/acs-competition-2022/. Date accessed 7 Dec 2022.

2. Bodyfelt, F. W. (1980). The dairy industries greatest asset: Quality. Dairy and Food Sanitation, 1(6), 26–30.

3. Bodyfelt, F. W. (1981). Dairy product score cards: Are they consistent with principles of sensory evaluation? Journal of Dairy Science, 64, 2303.

4. Bodyfelt, F. W. (1983). Quality the consumer can taste: A primer on quality assurance procedures that produce excellent milk flavor. Dairy Record, 84(11), 170–174.

5. Bodyfelt, F. W., Tobias, J., & Trout, G. M. (1988). Sensory evaluation of cultured dairy products. In The sensory evaluation of dairy products (pp. 227–299). Van Nostrand Reinhold.

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