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Characterisation of protected denomination of origin cheeses: relationships between sensory texture and instrumental data
Caractérisation des fromages " d'appellation d'origine protégée " : relations entre descripteurs sensoriels de la texture et données instrumentales

Yolande Noël, Ylva Ardö, Sylvie Pocher, Anthony Hunter, Pierre Lavanchy, Wemer Luginbuhl, Dominique Le Bars, Anna Polychroniadou, Luisa Pellegrino
Lait, 78 5 (1998) 569-588
Accepted: 1998-04-20
DOI: https://doi.org/10.1051/lait:1998552

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