Texture of Chanco cheese: Projection of a sensory map based on multivariate analysis
The aim of the study is to evaluate, by using sensory methods, Chanco cheese texture by means of quantitative descriptive analysis to project a sensory map based on multivariate analysis. Samples of Chanco cheese (two different commercial brands) were used. Sensory evaluation was undertaken by a tra...
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| Auteurs principaux: | , |
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| Langue: | English |
| Publié: |
Pontificia Universidad Católica de Chile. Facultad de Agronomía e Ingeniería Forestal
2010
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| Accès en ligne: | http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202010000100008 |
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