Characterisation and consumer liking of white cheeses from different milk fermentation: correlation between sensorial and instrumental analyses
In the present work, the consumer liking and physicochemical, textural, and sensorial characteristics of white cheeses made from different milk origins (sheep, goat, and cow); and the correlation of instrumental and sensorial-textural attributes were studied. Results were examined using principal co...
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| Main Authors: | , |
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| Format: | Journal Contribution |
| Language: | English |
| Published: |
2022
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| Subjects: | |
| Online Access: | http://agris.upm.edu.my:8080/dspace/handle/0/21735 |
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