DEVELOPMENT OF A SENSORY LEXICON FOR CONVENTIONAL MILK YOGURT IN THE UNITED STATES
Author:
Publisher
Wiley
Subject
Sensory Systems,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-459X.2008.00179.x/fullpdf
Reference18 articles.
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2. Production of flavour compounds by yogurt starter cultures;BESHKOVA;J. Ind. Microbiol. Biotechnol.,1998
3. Quantitative Descriptive Analysis and Principal Component Analysis for sensory characterization of ultrapasteurized milk;CHAPMAN;J. Dairy Sci.,2001
4. Flavor lexicons;DRAKE;Comp. Rev. Food Sci. Food Safety,2002
5. Soy protein fortification affects sensory, chemical and microbiological properties of dairy yogurts;DRAKE;J. Food Sci.,2000
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