Application of multiple factor analysis for the descriptive sensory evaluation and instrumental measurements of bryndza cheese as affected by vacuum packaging
Multiple factor analysis was used to examine naturally white, mature and spreadable bryndza cheese varieties. Sensory and physiochemical properties were evaluated during storage in vacuum and non-vacuum packed conditions at 4 ± 2°C. The results of statistical method showed similarity in varieties ma...
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| Principais autores: | , , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Taylor & Francis Group
2018-01-01
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| coleção: | International Journal of Food Properties |
| Assuntos: | |
| Acesso em linha: | http://dx.doi.org/10.1080/10942912.2018.1494194 |
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