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A proposed methodology to determine the sensory quality of a fresh goat's cheese (Cameros cheese): application to cheeses packaged under modified atmospheres.

Journal Title:
Food quality and preference.
Journal Volume/Issue:
Apr 2001. v. 12 (3)
Main Author:
Olarte, C.
Other Authors:
Gonzalez-Fandos, E. and Sanz, S.
Format:
Article
Language:
English
Subjects:
cheeses
goat milk
food packaging
controlled atmosphere storage
sensory evaluation
methodology
taste
odors
texture
terminology
appearance (quality)
goat cheese
View in NAL's Catalog:
IND23291908