Sensory properties and acceptance of Uruguayan low-fat cheese “queso magro”
Due to health and overweight concerns, there is an increasing interest of consumers for low-fat food. The objective of this work was to study the differences in sensory properties of a Uruguayan low-fat cheese “queso magro”and to establish whether there is a relationship with its acceptability. Six...
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| Format: | article |
| Language: | English |
| Published: |
2013
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| Online Access: | https://catalogo.latu.org.uy/opac_css/index.php?lvl=notice_display&id=29724 |
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