Revised articlle joss-oa-21-022 25-05-21f

HIGHLIGHTS

• who: cbord from the Universitu00e9 Clermont Auvergne, INRAE, VetAgro Sup, UMRF, Lempdes, France have published the Article: Revised articlle JOSS-OA-21-022 25-05-21F, in the Journal: (JOURNAL)
• what: The aim of this study is to evaluate the specific sensory properties to differentiate both types of cheese: Cantal versus Salers combining a consumer test (n=152) using the method and a sensory profile with a trained panel (n = 9). The findings of this study are useful for French artisanal cheese producers as they make it possible to use a sensory approach to differentiate . . .
  

   

  

  If you want to have access to all the content you need to log in!

  Thanks :)

  Username or Email

  Password

  Remember me

  Lost your password?

  If you don't have an account, you can create one here.