|Pages (from-to)||279 - 287|
|Number of pages||9|
|Journal||International Journal of Food Sience and Technology|
|Publication status||First published - 1998|
- Processed cheese
- Reduced-fat food
- Sensory profile
Muir, DD., Williams, SAR., Tamime, AY., & Shenana, MEA. (1998). Comparison of the sensory profiles of regular and reduced-fat commercial processed cheese spread. International Journal of Food Sience and Technology, 32, 279 - 287.