ABILITY OF HAND EVALUATION VERSUS MOUTH EVALUATION TO DIFFERENTIATE TEXTURE OF CHEESE-Reference-Cited by-同舟云学术

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ABILITY OF HAND EVALUATION VERSUS MOUTH EVALUATION TO DIFFERENTIATE TEXTURE OF CHEESE

Published:1999-12 Issue:4 Volume:14 Page:425-441
ISSN:0887-8250
Container-title:Journal of Sensory Studies
language:en
Short-container-title:J Sensory Studies

Author:

DRAKE M.A.,GERARD P.D.,CIVILLE G.V.

Publisher

Wiley

Subject

Sensory Systems,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-459X.1999.tb00126.x/fullpdf

Reference8 articles.

1. W. BERGER, H. KLOSTERMEYER, K. MERKENICH, and G. UHLMANN, 1989, Processed Cheese Manufacture . pp. 195 -205 , BK Ladenburg Corp., Los Angeles.

2. F.W. BODYFELT, J. TOBIAS, and G.M. TROUT, 1988, Sensory evaluation of cheese. In The Sensory Evaluation of Dairy Products , pp. 300 -376 , AVI Publishing Co., Westport, CT.

3. Fat Mimetics in Low-Fat Cheddar Cheese

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