Sensory assessment of fat content in fluid dairy products
1988
Mela, D.J.
A sensory study of 20 young adults assessed their perceptions of fat content in a wide range of fluid milk product fat concentrations. Addition of a textural agent enhanced the perception of higher fat content. The results suggest that fat content perceptions may be largely due to the oral sensation of textural properties (e.g., viscosity).(wz)
اظهر المزيد [+] اقل [-]الكلمات المفتاحية الخاصة بالمكنز الزراعي (أجروفوك)
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