Results 291 to 300 of about 903,116 (312)

“PIT” CHEESE: COMPOSITIONAL, MICROBIOLOGICAL AND SENSORY CHARACTERISTICS.

1999
Fossa 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, Clementi F., TRABALZA MARINUCCI, Massimo, CENCI GOGA, Beniamino Terzo, Rea S., BRANCIARI, Raffaella, Cavallucci C., Reali C., Di Antonio E.   +8 more
openaire   +2 more sources

Linking sensory characteristics to emotions: An example using dark chocolate

Food Quality and Preference, 2010
David M H Thomson, Christopher Crocker
exaly  

Sensory evaluations of porcine longissimus dorsi muscle: Relationships with postmortem meat quality traits and muscle fiber characteristics

Meat Science, 2009
Y M Choi, J H Choe, J H Choe
exaly  

3. Sensory characteristics of cheese

2013
E. Jerónimo, F.X. Malcata
openaire   +1 more source

Microwave Freeze–Drying Characteristics and Sensory Quality of Instant Vegetable Soup

Drying Technology, 2009
Min Zhang, Arun S Mujumdar
exaly  

Table wines: sensory characteristics and sensory analysis

2012
openaire   +1 more source

Developing a Descriptive Analysis Procedure for Evaluating the Sensory Characteristics of Soy Sauce

Journal of Food Science, 2004
K O Kim
exaly  

Rheological, textural, colour and sensory characteristics of a Spanish blue cheese (Valdeón cheese)

LWT - Food Science and Technology, 2016
Domingo Fernández, Bernardo Prieto, José Maria Fresno   +2 more
exaly  

Physicochemical and sensory characteristics of restructured beef steak with added walnuts

Meat Science, 2003
M T Solas, S Cofrades, J Carballo
exaly  

Beer: production, sensory characteristics and sensory analysis

2012
openaire   +1 more source