Sensory Characteristics and Comparison of Commercial Plain Yogurts and 2 New Production Sample Options
Author:
Affiliation:
1. ConAgra Foods; Six ConAgra Drive; 6-440 Omaha NE 68102 U.S.A.
2. Sensory Analysis Center; Kansas State Univ; Manhattan KS 66506 U.S.A.
Funder
Natl. Inst. of Food and Agriculture, U.S. Dept. of Agriculture
Publisher
Wiley
Subject
Food Science
Reference50 articles.
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2. Principles of Yogurt Processing
3. Quantitative descriptive analysis and principal component analysis for sensory characterization of ultra pasteurized milk;Chapman;J Dairy Sci,2001
4. Effect of carriers on descriptive sensory characteristics: a case study with soy sauce;Cherdchu;J Sensory Studies,2014
5. Sensory lexicon development using trained panelists in Thailand and the United States: soy sauce;Cherdchu;J Sens Stud,2013
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