Comparison of the sensory profiles of regular and reduced-fat commercial processed cheese spread

DD Muir, SAR Williams, AY Tamime, MEA Shenana

Research output: Contribution to journalArticle

Original languageEnglish
Pages (from-to)279 - 287
Number of pages9
JournalInternational Journal of Food Sience and Technology
Volume32
Publication statusFirst published - 1998

Bibliographical note

644006

Keywords

  • Cheese
  • Processed cheese
  • Reduced-fat food
  • Sensory profile

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