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Food Research International, Vol. 29, Iss. 3, 1996-04 ,pp. : 381-387

Elsevier

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Sensory properties of Cheddar cheese: changes during maturation

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Food Research International, Vol. 28, Iss. 6, 1995-01 ,pp. : 561-568

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Improvement of sensory quality of reduced fat Cheddar cheese by a Lactobacillus adjunct

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Food Research International, Vol. 30, Iss. 1, 1997-01 ,pp. : 35-40

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Mapping consumer preference for the sensory and packaging attributes of Cheddar cheese

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Changes of free fatty acid contents and sensory properties of white pickled cheese during ripening

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