Organic and conventional nonflavored yogurts from the Italian market: study on sensory profiles and consumer acceptability

Author:

Gallina Toschi Tullia,Bendini Alessandra,Barbieri Sara,Valli Enrico,Cezanne Marie Louise,Buchecker Kirsten,Canavari Maurizio

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference26 articles.

1. Assessing the consumer perception of the term ‘organic’: a citizens’ jury approach;Barnes;Br Food J,2009

2. Fermented milks: a historical food with modern applications-a review;Tamime;Eur J Clin Nutr,2002

3. Isolation and identification of growth factor of Streptococcus thermophilus produced by Lactobacillus bulgaricus;Higashio;J Agric Chem Soc Jpn,1977

4. Isolation and identification of growth factor of by Lactobacillus bulgaricus produced by Streptococcus thermophilus;Higashio;J Agric Chem Soc Jpn,1977

5. Development of a sensory lexicon for conventional milk yogurt in the United States;Coggins;J Sens Stud,2008

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