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Swiss Cheese Flavor Variability Based on Correlations of Volatile Flavor Compounds, Descriptive Sensory Attributes, and Consumer Preference
Minimizing flavor variation in cheeses without perceived flavor defects in order to produce a consistent product is a challenge in the Swiss cheese industry. This study evaluated flavor variability based on correlations of volatile flavor compounds and sensory attributes. The headspace concentration...
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| Τόπος έκδοσης: | Foods |
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| Κύριοι συγγραφείς: | , , |
| Μορφή: | Artigo |
| Γλώσσα: | Inglês |
| Έκδοση: |
MDPI
2019
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| Θέματα: | |
| Διαθέσιμο Online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6406939/ https://ncbi.nlm.nih.gov/pubmed/30791411 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods8020078 |
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