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The development and acceptability of a smoked processed cheese

1996

McIlveen, H. | Vallely, C. (School of Leisure and Tourism, Newtownabbey (United Kingdom))

AGROVOC Keywords
acceptability additif alimentaire aditivos alimentarios analyse organoleptique aromatisant aromatizantes calidad cheddar cheese cheese chemicophysical properties commercialisation desarrollo de un producto flavourings food additives fromage industria industrie industry marketing mercadeo organoleptic analysis organoleptic properties organoleptic traits procesamiento processed cheese processing product development quality queso queso elaborado traitement
Bibliographic information
Volume 98 Issue 8
Pagination
pp. 17-23
Other Subjects
Developpement de produit; Fromage a pate fondue; Propiedades organolepticas; Analisis organoleptico; Manufacture; Propriete organoleptique; Propiedades fisico-quimicas; Qualite; Smoked cheese; Propriete physicochimique
Language
English
Note
5 ref.
1997-08-15
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