Flavor lexicon and characteristics of artisan goat cheese from the United States
Author:
Affiliation:
1. Department of Foods, Nutrition, Dietetics, and Health; Center for Sensory Analysis and Consumer Behavior, Kansas State University; Manhattan Kansas
Publisher
Wiley
Subject
Sensory Systems,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/joss.12239/fullpdf
Reference48 articles.
1. Physical and sensory characteristics of processed cheeses manufactured by extrusion technology;Adhikari;Journal of the Science of Food and Agriculture,2009
2. Formation of volatile free fatty acids during ripening of Cheddar-like goat cheese;Attaie;Journal of Dairy Science,1996
3. Characterization of nutty flavor in Cheddar cheese;Avsar;Journal of Dairy Science,2004
4. Composition and aroma compounds of Ragusano cheese: Native pasture and total mixed rotations;Carpino;Journal of Dairy Science,2004
5. Identification and quantification of character aroma components in fresh Chèvre-style goat cheese;Carunchia-Whetstine;Journal of Food Science,2003
Cited by 20 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
1. Possibility of Using Different Calcium Compounds for the Manufacture of Fresh Acid Rennet Cheese from Goat’s Milk;Foods;2023-10-09
2. Physicochemical Properties of Black Korean Goat Meat with Various Slaughter Ages;Animals;2023-02-16
3. Goat and Sheep Cheeses;The Sensory Evaluation of Dairy Products;2023
4. Use of Calcium Amino Acid Chelate in the Production of Acid-Curd Goat Cheese;Foods;2020-07-24
5. Development of a Sensory Flavor Lexicon for Mushrooms and Subsequent Characterization of Fresh and Dried Mushrooms;Foods;2020-07-23
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线,采集、加工和组织学术论文而形成的新型学术文献查询和分析系统,可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容,当前同舟云学术共收录了国内外主流学术期刊6万余种,收集的期刊论文及会议论文总量共计约1.5亿篇,并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询!咨询电话:010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3