Influence of storage time and elevated ripening temperature on the chemical and sensory properties of white Cheddar cheese
Author:
Affiliation:
1. School of Food ScienceWashington State Univ. Pullman WA 99164 U.S.A.
2. School of Food and Advanced TechnologyMassey Univ. Auckland 0632 New Zealand
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.14998
Reference21 articles.
1. Cheeses and Related Cheese Products. (2018).Title 21 Code of Federal Regulations §133.113.
2. Application of Sensory and Instrumental Volatile Analyses to Dairy Products
3. Application of an electronic nose to correlate with descriptive sensory analysis of aged Cheddar cheese
4. CROSS VALIDATION OF A SENSORY LANGUAGE FOR CHEDDAR CHEESE
5. Development of a Descriptive Language for Cheddar Cheese
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