AGRIS - International System for Agricultural Science and Technology

Rheological, textural, colour and sensory characteristics of a Spanish blue cheese (Valden cheese)

2015

Diezhandino, I. | D. FernndezauthorDepartamento de Higiene y Tecnologa de los Alimentos, Facultad de Veterinaria, Universidad de Len, 24071 Len, Spain | N. SacristnauthorDepartamento de Higiene y Tecnologa de los Alimentos, Facultad de Veterinaria, Universidad de Len, 24071 Len, Spain | P. Combarros-FuertesauthorDepartamento de Higiene y Tecnologa de los Alimentos, Facultad de Veterinaria, Universidad de Len, 24071 Len, Spain | B. PrietoauthorDepartamento de Higiene y Tecnologa de los Alimentos, Facultad de Veterinaria, Universidad de Len, 24071 Len, Spain | J.M. Fresnoauthor


Bibliographic information
Other Subjects
Taste; Sensory characteristics; Odors; Blue cheese; Saltiness; Blue-veined cheese
Language
English
Type
Text; Journal Article

2016-11-15
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