Sensory properties and acceptance of Uruguayan low-fat cheese “queso magro”
Author:
Publisher
Springer Science and Business Media LLC
Subject
Biochemistry,Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13594-013-0109-6.pdf
Reference25 articles.
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3. Carbonell L, Izquierdo L, Carbonell I (2007) Sensory analysis of Spanish mandarin juices. Selection of attributes and panel performance. Food Qual and Pref 18:329–341
4. Drake MA, Swanson BG (1995) Reduced- and low-fat cheese technology: a review. Trends Food Sci Technol 6:366–369
5. Gallerani G, Gasperi F, Monetti A (2000) Judge selection for hard and semi-hard cheese sensory evaluation. Food Qual and Pref 11:465–474
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