Work

Relationships between rheology and composition of Cheddar cheeses and texture as perceived by consumers

Year: 1993

Type: article

Source: International Journal of Food Science & Technology

DOI: 10.1111/j.1365-2621.1993.tb01275.x

Authors: FRANCES R. JACK, ALISTAIR PATERSON, JOHN R. PIGGOTT

Institution: University of Strathclyde

Language: English

Topic: Sensory Analysis and Statistical Methods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W2164583378

FWCI: 4.232

Cites: 15

Cited by: 58

Related to: 10