Work

A comparison of the flavour and texture of Cheddar cheese of factory or farmhouse origin

Year: 1997

Type: article

Source: International Dairy Journal

DOI: 10.1016/s0958-6946(97)00036-8

Authors: D.Donald Muir, Jean M. Banks, E.Anthony Hunter

Institutions: Hannah Research Foundation, Biomathematics and Statistics Scotland, University of Edinburgh

Language: English

Topic: Sensory Analysis and Statistical Methods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2039464787

FWCI: 0.793

Cites: 12

Cited by: 40

Related to: 10