机译:绘制美国锐利切达干酪的消费者认知差异
Dept. of Food, Bioprocessing and Nutritional Sciences, Southeast Dairy Food Research Center, North Carolina State Univ., Raleigh. NC 27695, U.S.A.;
Dept. of Food, Bioprocessing and Nutritional Sciences, Southeast Dairy Food Research Center, North Carolina State Univ., Raleigh. NC 27695, U.S.A.;
Dept. of Food Science, Washington State Univ., Pullman, WA 99164-6376, U.S.A.;
Dept. of Food Science and Human Nutrition, Univ. Illinois-Urbana Champaign, Champaign, IL 61801. U.S.A.;
Dept. of Food Science and Human Nutrition, Univ. Illinois-Urbana Champaign, Champaign, IL 61801. U.S.A.;
Dept. of Food, Bioprocessing and Nutritional Sciences, Southeast Dairy Food Research Center, North Carolina State Univ., Raleigh, NC 27695, U.S.A.;
aged cheddar cheese; flavor; preference mapping;
机译:在爱尔兰,新西兰和美利坚合众国之间对描述切达奶酪风味的词典之间差异的比较。
机译:消费者对烟熏切达干酪的感知
机译:消费者对切德干酪上的抗癌剂的看法
机译:消费者对氯知觉的区域差异的证据:敏感性差异还是生化?
机译:喜欢切达干酪奶酪的司机和Cheddar Cheese Shreds对抗治疗的消费者感知
机译:微波和常规烹饪下马苏里拉和半切达干酪制成的比萨奶酪的描述性感官分析
机译:在美国,切达干酪,莫扎里拉干酪和加工奶酪中的钠含量差异很大