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“PIT” CHEESE: COMPOSITIONAL, MICROBIOLOGICAL AND SENSORY CHARACTERISTICS.
1999Fossa or pit cheese, a typical product of a small geographical area of central Italy, is produced in limited quantities and is of great economic importance in its market niche. Microbiological, chemical and sensory analyse were carried out on milk cheese at different ripening stages, cheese aged for 3 months in the pit and cheese aged for the same ...
AVELLINI, Paolo +8 more
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Sensory and flavor characteristics of milk
2013Fil: Perotti, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química.
Wolf, Irma Veronica +3 more
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Improving the Sensory Characteristics of Reduced-Fat Cheese
1995In response to rapidly increasing consumer demand for reduced-fat foods since the mid to late 1970’s, numerous new dairy foods have emerged during the past decade (Dexheimer, 1992). For example, in 1991 alone 435 new reduced-fat dairy foods were introduced commercially. Almost 16% of these were cheeses.
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γ-Dithiolactones - Analytical and Sensory Characteristics
Journal of High Resolution Chromatography, 1999Thomas Beck, Armin Mosandl
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SENSORY EVALUATION | Sensory Characteristics of Human Foods
2003R. York, M. Vaisey-Genser
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Sensory characteristics of a place: The development of the sensory walk questionnaire
Food Quality and PreferenceTerhi Pohjanheimo +2 more
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