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Relationships between rheology and composition of Cheddar cheeses and texture as perceived by consumers

1993

Jack, F.R. | Paterson, A. | Piggott, J.R. (Food Science Laboratories, Department of Bioscience and Biotechnology, University of Strathclyde, 131 Albion Street, Glasgow G1 1SD (United Kingdom))

AGROVOC Keywords
analyse organoleptique cheese comportamiento del consumidor comportement du consommateur consumer behaviour fromage organoleptic analysis organoleptic properties queso rheological properties textura texture
Bibliographic information
International Journal of Food Science and Technology (United Kingdom)
Volume 28 Issue 3
Pagination
pp. 293-302
Other Subjects
Analisis organoleptico; Propriete organoleptique; Propiedades reologicas; Propriete rheologique; Propiedades organolepticas
Language
English
Note
20 ref.
1996-08-15
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