Fat perception in cottage cheese: The contribution of aroma and tasting temperature-Reference-Cited by-同舟云学术

Fat perception in cottage cheese: The contribution of aroma and tasting temperature

Published:2017-03 Issue: Volume:56 Page:241-246
ISSN:0950-3293
Container-title:Food Quality and Preference
language:en
Short-container-title:Food Quality and Preference

Author:

Schoumacker R.,Martin C.,Thomas-Danguin T.,Guichard E.,Le Quéré J.L.,Labouré H.^ORCID

Funder

Regional Council of Burgundy

FEDER

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

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4. Texture of semi-solids: Sensory flavor-texture interactions for custard desserts;de Wijk;Journal of Texture Studies,2003

5. Individual differences in sensory preferences for fat in model sweet dairy products;Drewnowski;Acta Psychologica,1993

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