EVALUATION OF KEY FLAVOR COMPOUNDS IN REDUCED- AND FULL-FAT CHEDDAR CHEESES USING SENSORY STUDIES ON MODEL SYSTEMS

✍ Scribed by M.K. KIM; S.L. DRAKE; M.A. DRAKE

• Book ID: 111345492
• Publisher: John Wiley and Sons
• Year: 2011
• Tongue: English
• Weight: 214 KB
• Volume: 26
• Category: Article
• ISSN: 0887-8250
• DOI: 10.1111/j.1745-459x.2011.00343.x