Application of multiple factor analysis for the descriptive sensory evaluation and instrumental measurements of bryndza cheese as affected by vacuum packaging-Reference-Cited by-同舟云学术

Application of multiple factor analysis for the descriptive sensory evaluation and instrumental measurements of bryndza cheese as affected by vacuum packaging

Published:2018-01-01 Issue:1 Volume:21 Page:1508-1522
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Semjon Boris¹,Král Martin²,Pospiech Matej²,Reitznerová Anna¹,Maľová Jana¹,Tremlová Bohuslava²,Dudriková Eva¹

Affiliation:

1. Department of Food Hygiene and Technology, University of Veterinary Medicine and Pharmacy in Košice, Košice, Slovak Republic

2. Department of Plant Origin Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Brno, Czech Republic

Funder

Slovak Research and Development Agency

Ministry of Education, Science, Research and Sport of the Slovak Republic

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2018.1494194

Reference69 articles.

1. Sheep's and goat's dairy products in Italy: Technological, chemical, microbiological, and sensory aspects

2. Seasonal changes of the chemical composition of cheese obtained from the milk of indigenous Polish breeds of sheep

3. Comparison of the volatile composition and sensory characteristics of Spanish PDO cheeses manufactured from ewes’ raw milk and animal rennet

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