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Consumer acceptance in context: Texture, melting, and sensory properties of fried ripened curd cheese
Author(s) -
CaisSokolińska Dorota,
Kaczyński Łukasz K,
Bierzuńska Paulina,
Skotarczak Ewa,
Dobek Anita
Publication year - 2021
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12747
Subject(s) - food science , aroma , context (archaeology) , mathematics , consistency (knowledge bases) , texture (cosmology) , sensory system , chemistry , psychology , computer science , biology , artificial intelligence , paleontology , image (mathematics) , cognitive psychology , geometry
Graphical abstract of consumer acceptance and characteristic of fried ripened curd cheese