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

Research output: Contribution to journal › Article › peer-review

Original language	English
Pages (from-to)	279 - 287
Number of pages	9
Journal	International Journal of Food Sience and Technology
Volume	32
Publication status	First published - 1998

644006

Keywords

@article{223bc705d9c6487eaa67543248f1dabd,

title = "Comparison of the sensory profiles of regular and reduced-fat commercial processed cheese spread",

keywords = "Cheese, Processed cheese, Reduced-fat food, Sensory profile",

author = "DD Muir and SAR Williams and AY Tamime and MEA Shenana",

note = "644006",

year = "1998",

language = "English",

volume = "32",

pages = "279 -- 287",

journal = "International Journal of Food Sience and Technology",

}

TY - JOUR

T1 - Comparison of the sensory profiles of regular and reduced-fat commercial processed cheese spread

AU - Muir, DD

AU - Williams, SAR

AU - Tamime, AY

AU - Shenana, MEA

N1 - 644006

PY - 1998

Y1 - 1998

KW - Cheese

KW - Processed cheese

KW - Reduced-fat food

KW - Sensory profile

M3 - Article

VL - 32

SP - 279

EP - 287

JO - International Journal of Food Sience and Technology

JF - International Journal of Food Sience and Technology

ER -