Identification of the Characteristics That Drive Consumer Liking of Butter-Reference-Cited by-同舟云学术

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Identification of the Characteristics That Drive Consumer Liking of Butter

Published:2007-05 Issue:5 Volume:90 Page:2091-2102
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Krause A.J.,Lopetcharat K.,Drake M.A.

Funder

California Dairy Research Foundation

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference32 articles.

1. Physical and processing properties of milk, butter, and Cheddar cheese from cows fed supplemental fish meal;Avramis;J. Dairy Sci.,2003

2. Model-based Gaussian and non-Gaussian clustering;Banfield;Biometrics,1993

3. Correlation of PTR-MS spectral fingerprints with sensory characterisation of flavour and odour profile of ‘Trentingrana’ cheese;Biasioli;Food Qual. Pref.,2006

4. Texture of butter from cows with different milk fatty acid compositions;Bobe;J. Dairy Sci.,2003

5. Identification and quantification of character aroma components in fresh Chevre-style goat cheese;Carunchia Whetstine;J. Food Sci.,2003

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