Sensory and Chemical Keys to Differentiate Cantal and Salers Pdo Uncooked Cheeses

Author:

BORD Cécile,Benoit Julie,Guerinon Delphine,Lenoir Louis,Dechambre Gilles,CHASSARD Christophe,Coelho Christian

Publisher

Elsevier BV

Reference49 articles.

1. Effect of dairy production systems on the sensory characteristics of Cantal cheeses : A plantscale study;C Agabriel;Animal Research,2004

2. Flavour forming abilities and amino acid requirements of Lactococcus lactis strains isolated from artisanal and non-dairy origin;E H E Ayad;International Dairy Journal,1999

3. Study of the Volatile Fraction of Parmesan Cheese;Barbieri;Journal of Agricultural and Food Chemistry,1994

4. Detection of Volatile Compounds of Cheese and Their Contribution to the Flavor Profile of Surface-Ripened Cheese;A S Bertuzzi;Comprehensive Reviews in Food Science and Food Safety,2018

5. Discrimination and sensory characterization of Protected Designation of Origin Salers-and Cantal-type cheeses : An approach using descriptive analysis and consumer insights by checkall-that-apply questions;C Bord;Journal of Sensory Studies,2021

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