Lexicon Development for Cheddar Type Enzyme modified Cheeses (EMCs) and the Relationship between Sensory and Compositional Properties.
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Less Intense aged cheese aromas were associated with a higher fat content
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This project was supported by Land O’ Lakes, Inc. and by the Minnesota Agricultural Experiment Station project # MN 18 081.
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Kleba, Sara; Vickers, Zata. (2020). Lexicon Development for Cheddar Type Enzyme modified Cheeses (EMCs) and the Relationship between Sensory and Compositional Properties.. Retrieved from the University Digital Conservancy, https://hdl.handle.net/11299/275109.
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