Author: Drake M.A. Boylston T.D. Spence K.D. Swanson B.G.
Publisher: Elsevier
ISSN: 0963-9969
Source: Food Research International, Vol.29, Iss.3, 1996-04, pp. : 381-387
Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.
Abstract
Related content
Sensory properties of Cheddar cheese: changes during maturation
By Muir D.D. Hunter E.A. Banks J.M. Horne D.S.
Food Research International, Vol. 28, Iss. 6, 1995-01 ,pp. :
Sensory impact of free fatty acids on the aroma of a model Cheddar cheese
Food Quality and Preference, Vol. 13, Iss. 7, 2002-10 ,pp. :
By Volikakis P. Biliaderis C.G. Vamvakas C. Zerfiridis G.K.
Food Research International, Vol. 37, Iss. 1, 2004-01 ,pp. :