DISCRIMINATION OF TEXTURE AND APPEARANCE IN CHEDDAR CHEESE USING CONSUMER FREE-CHOICE PROFILING
- 1 June 1993
- journal article
- Published by Wiley in Journal of Sensory Studies
- Vol. 8 (2) , 167-176
- https://doi.org/10.1111/j.1745-459x.1993.tb00211.x
Abstract
No abstract availableKeywords
This publication has 12 references indexed in Scilit:
- Sensory profiling of canned lager beers using consumers in their own homesFood Quality and Preference, 1990
- Consumers' perceptions of whiskies and other alcoholic beveragesFood Quality and Preference, 1990
- Consumer profiling of Scotch whiskyFood Quality and Preference, 1989
- The sensory characteristics of Cheddar cheese and their relationship with acceptabilityInternational Journal of Dairy Technology, 1989
- EFFECTS OF SAMPLE SIZE AND PRIOR MASTICATION ON TEXTURE JUDGMENTSJournal of Sensory Studies, 1989
- Texture Development During Cheese RipeningJournal of Dairy Science, 1987
- CORRELATING SENSORY WITH INSTRUMENTAL TEXTURE MEASUREMENTS—AN OVERVIEW OF RECENT DEVELOPMENTS1Journal of Texture Studies, 1987
- The use of free‐choice profiling for the evaluation of commercial portsJournal of the Science of Food and Agriculture, 1984
- Rheological Evaluation of Maturing Cheddar CheeseJournal of Food Science, 1982
- Texture Profile MethodJournal of Food Science, 1963