Sensory profile and Beijing youth preference of seven cheese varieties

Author:

Zhang X.Y.,Guo H.Y.,Zhao L.,Sun W.F.,Zeng S.S.,Lu X.M.,Cao X.,Ren F.Z.

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference27 articles.

1. The current situation and countermeasures of Cheese in China;Bo;Academic Periodical of Farm Products Processing,2009

2. The relationship between consumer acceptability and descriptive sensory attributes in Cheddar cheese;Caspia;Journal of Sensory Studies,2006

3. Dairy Association of China (2007). DAC statistical analysis Data. .

4. Dairy Management Inc. (1999). 1998 attitudes and usage trend study (pp. 180). Rosemont, IL: Dairy Management Inc.

5. Development of a descriptive language for cheddar cheese;Drake;Journal of Food Science,2001

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