The sensory characteristics of Cheddar cheese and their relationship with acceptability.
1989
McEwan J.A. | Moore J.D. | Colwill J.S.
AGROVOC Keywords
Bibliographic information
Pagination
v.112-117(4)
Other Subjects
Fromage a pate dure
Language
English
Note
24 ref.
Type
Journal Article; Journal Part
Source
Journal-of-the-Society-of-Dairy-Technology (United Kingdom). (1989). v. 42(4) p. 112-117.
Corporate Author
Department of Sensory Quality and Food Acceptability, Campden Food and Drink Research Association, Chipping Campden, Gloucestershire GL55 6LD (United Kingdom)
2012-11-15
AGRIS AP
Data Provider
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