1887

n The Dairy Mail - Say cheese - : processing

Volume 22, Issue 7
  • ISSN : 1561-4301

Abstract

Sensory evaluation is the easiest way to determine the sensory quality of cheese. It became a factor when started using fire to prepare food 125 000 years ago. For the first time, early man could choose between foods with different flavours and tasted and decide which food item is "the best".

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/content/ac_dm/22/7/EJC173550
2015-07-01
2019-09-22

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