Consumer preference structures for traditional Spanish cheeses and their relationship with sensory properties

Author: Barcenas P.   Perez de San Roman R.   Perez Elortondo F.J.   Albisu M.  

Publisher: Elsevier

ISSN: 0950-3293

Source: Food Quality and Preference, Vol.12, Iss.4, 2001-06, pp. : 269-279

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