Relationships between sensory attributes and the volatile compounds, non-volatile and gross compositional constituents of six blue-type cheeses

✍ Scribed by J.Ben Lawlor; Conor M Delahunty; Jeremiah Sheehan; Martin G Wilkinson

• Book ID: 117653103
• Publisher: Elsevier Science
• Year: 2003
• Tongue: English
• Weight: 195 KB
• Volume: 13
• Category: Article
• ISSN: 0958-6946
• DOI: 10.1016/s0958-6946(03)00048-7