Partial least squares correlations between sensory and instrumental measurements of flavor and texture for reggianito grating cheese

Author: Hough G.   Califano A.N.   Bertola N.C.   Bevilacqua A.E.   Martinez E.   Vega M.J.   Zaritzky N.E.  

Publisher: Elsevier

ISSN: 0950-3293

Source: Food Quality and Preference, Vol.7, Iss.1, 1996-01, pp. : 47-53

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Abstract