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Drivers of Liking of Cheddar Cheese Shreds and Consumer Perception of Anticake Agents on Cheddar Cheese Shreds

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

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作者
Meals, Stephanie Elaine.;
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作者单位

North Carolina State University.;

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授予单位 North Carolina State University.;
学科
学位 M.S.
年度 2019
页码 124 p.
总页数 124
原文格式 PDF
正文语种 eng
中图分类 AAI27814943;
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1. Consumer perceptions of anticake agents on shredded Cheddar cheese [J] . S. E. Meals, W. S. Harwood, M. A. Drake Journal of dairy science . 2021,第1期

机译：消费者对切德干酪上的抗癌剂的看法
2. Drivers of liking for Cheddar cheese shreds [J] . S. E. Meals, A. N. Schiano, M. A. Drake Journal of dairy science . 2020,第3期

机译：喜欢切达干酪奶酪的司机
3. Moderately high hydrostatic pressure processing to reduce production costs of shredded cheese: Microstructure, texture, and sensory properties of shredded milled curd cheddar [J] . Serrano J, Velazquez G, Lopetcharat K, Journal of Food Science . 2005,第4期

机译：适度高的静水压力处理可降低切碎干酪的生产成本：切碎的凝乳切达干酪的微观结构，质地和感官特性
4. Influence on Cheddar cheese proteolysis and sensory characteristics of non-starter strain Lactobacillus plantarum [C] . Weiwei Bi, Guixing Zhao, Guangjin Wang, International Conference on Material Science, Energy and Environmental Engineering . 2017

机译：对切达干酪乳酪溶液的影响和非起动菌株乳酸杆菌的感觉特征
5. Sensory Characterization of Specific Wood Smoke Aromas and their Contributions to Smoked Cheddar Cheese Flavor and Consumer Perceptions of Smoked Cheddar Cheese [D] . Gipson, Rachel Simone 2019

机译：特定木烟香气的感官表征及其对烟熏切达干酪风味的贡献和消费者对烟熏切达干酪的认知
6. Descriptive Sensory Analysis of Pizza Cheese Made from Mozzarella and Semi-Ripened Cheddar Cheese Under Microwave and Conventional Cooking [O] . Nabila Gulzar, Aysha Sameen, Rana Muhammad Aadil, 2020

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
7. Drivers of liking for Cheddar cheese shreds [O] . S.E. Meals, A.N. Schiano, M.A. Drake 2020

机译：喜欢切达干酪奶酪的司机

Drivers of Liking of Cheddar Cheese Shreds and Consumer Perception of Anticake Agents on Cheddar Cheese Shreds

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