Effects of Flavor and Texture on the Sensory Perception of Gouda‐Type Cheese Varieties during Ripening Using Multivariate Analysis

Publisher： John Wiley & Sons Inc

E-ISSN： 1750-3841|80|12|C2740-C2750

ISSN： 0022-1147

Source： JOURNAL OF FOOD SCIENCE, Vol.80, Iss.12, 2015-12, pp. : C2740-C2750

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Comparative Study of Buffalo and Cow Milk Feta‐Type Cheese with Respect to Sensory and Biochemical Characteristics during Ripening

By  

JOURNAL OF FOOD PROCESSING AND PRESERVATION (ELECTRONIC), Vol. 38, Iss. 3, 2014-06 ,pp. : 823-829

John Wiley & Sons Inc

Access to resources Recommend Favorite

Volatile profile of Conciato Romano cheese, a traditional Italian cheese, during ripening

By  

EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, Vol. 117, Iss. 9, 2015-09 ,pp. : 1422-1431

John Wiley & Sons Inc

Access to resources Recommend Favorite

Apple Flavor: Linking Sensory Perception to Volatile Release and Textural Properties

By  

JOURNAL OF SENSORY STUDIES (ELECTRONIC), Vol. 30, Iss. 3, 2015-06 ,pp. : 195-210

John Wiley & Sons Inc

Access to resources Recommend Favorite

Bacillus Cereus in UF‐Feta Cheese

By  

JOURNAL OF FOOD SAFETY (ELECTRONIC), Vol. 35, Iss. 1, 2015-02 ,pp. : 41-49

John Wiley & Sons Inc

Access to resources Recommend Favorite

Influence of pig rennet on fatty acid composition, volatile molecule profile, texture and sensory properties of Pecorino di Farindola cheese

By  

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Vol. 95, Iss. 11, 2015-08 ,pp. : 2252-2263

John Wiley & Sons Inc

Access to resources Recommend Favorite