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Comparison of taste characteristics between koji mold–ripened cheese and Camembert cheese using an electronic tongue system |
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Titel: |
Comparison of taste characteristics between koji mold–ripened cheese and Camembert cheese using an electronic tongue system |
Auteur: |
Hayashida, Sora Hagi, Tatsuro Kobayashi, Miho Kusumoto, Ken-Ichi Ohmori, Hideyuki Tomita, Satoru Suzuki, Satoshi Yamashita, Hideyuki Sato, Kaoru Miura, Takayuki Nomura, Masaru |
Verschenen in: |
Journal of dairy science |
Paginering: |
Jaargang 106 () nr. 10 pagina's 6701-6709 |
Jaar: |
2023 |
Inhoud: |
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Uitgever: |
American Dairy Science Association |
Bronbestand: |
Elektronische Wetenschappelijke Tijdschriften |
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