1. Sensory quality of fermented sausages as influenced by different combined cultures of lactic acid bacteria fermentation during refrigerated storage;Ahmad;Journal of Food Processing & Technology,2013
2. Composition and sensory profiling of probiotic Scamorza ewe milk cheese;Albenzio;Journal of Dairy Science,2013
3. Comparison between temporal dominance of sensations (TDS) and key-attribute sensory profiling for evaluating solid food with contrasting textural layers: Fish sticks;Albert;Food Quality and Preference,2012
4. Official methods of analysis;AOAC,1995
5. Sensory exploration of the freshness sensation in plain yoghurts and yoghurt-like products;Bouteille;Food Quality and Preference,2013