| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10543838 | Food Chemistry | 2005 | 8 Pages |
Abstract
In organoleptic evaluation, cheese A had a piquant taste that was attributed to its high content of butyric acid and showed a significantly (PÂ <Â 0.05) higher total score than cheese B.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Aikaterini Georgala, Ekaterini Moschopoulou, Anastasios Aktypis, Theophilos Massouras, Evaggelia Zoidou, Ioannis Kandarakis, Emmanuel Anifantakis,