Evaluation of Flavor Variation in Swiss Cheese from Five Factories Using Selected Ion Flow Tube Mass Spectrometry (SIFT-MS), Descriptive Sensory Analysis, and Consumer Testing

Evaluation of Flavor Variation in Swiss Cheese from Five Factories Using Selected Ion Flow Tube Mass Spectrometry (SIFT-MS), Descriptive Sensory Analysis, and Consumer Testing

Bibliographic Details
Main Author: Taylor, Kaitlyn Elizabeth
Language:English
Published: The Ohio State University / OhioLINK 2013
Subjects:
Food Science
Online Access:http://rave.ohiolink.edu/etdc/view?acc_num=osu1366113857

Internet

http://rave.ohiolink.edu/etdc/view?acc_num=osu1366113857

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