Sensory profile of protected designation of origin water buffalo ricotta cheese by different sensory methodologies
Author:
Affiliation:
1. Department of Agricultural Sciences University of Naples Federico II Portici Italy
2. Center of Food Innovation and Development in the Food Industry, University of Naples Federico II Portici Italy
Publisher
Wiley
Subject
Sensory Systems,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/joss.12648
Reference31 articles.
1. Overcoming the issues in the sensory description of hot served food with a complex texture. Application of QDA®, flash profiling and projective mapping using panels with different degrees of training
2. Recent Amendment to Product Specification of Brisighella PDO (Emilia‐Romagna, Italy): Focus on Phenolic Compounds and Sensory Aspects
3. SENSORY COMPARISON OF SEVERAL CHEESE VARIETIES MANUFACTURED FROM DIFFERENT MILK SOURCES
4. The effect of storage on nutritional, textural and sensory characteristics of creamy ricotta made from whey as well as cow's milk and goat's milk
5. Application of two sensory methods to investigate the impact of heating on the flavor perception of a French blue cheese
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