Catálogo Centro de información Técnica

texto impreso

Acceptability of queso fresco cheese by traditional and nontraditional consumers

CLARK, STEPHANIE ; WARNER, H. ; LUEDECKE, LLOYD O.

Four replicate batches of high- and low-salt queso fresco cheeses were made to compare consumer preferences. Seven trained panelists judged specific a ttributes of the e ight cheeses. Untrained consumers (395) at three Washington state locations[...]

Más información...