Progress in developing an international protocol for sensory profiling of hard cheese |
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| Authors: | ROBERT G NIELSEN,MARIO ZANNONI,Bé rodier,P Lavanchy,P C Lorenzen,D D Muir,H K Sivertsen |
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| Affiliation: | Biotechnological Institute, Holbergsvej 10, DK-6000 Kolding, Denmark;Consorzio Formaggio Parmigiano Reggiano, Via Kennedy 18, 42100 Reggio Emilia, Italy;ComitéInterprofessionnel du Gruyère de Comté, Avenue de la Résistance, BP 26, 39800 Poligny, France;Station Fédérale de Recherches Laitières, Liebefeld, CH-3003 Berne, Switzerland;Federal Dairy Research Centre, Institute for Chemistry &Physics, PO Box 60 69, D-24121 Kiel, Germany;Hannah Research Institute, Ayr KA6 5HL, Scotland, UK;Norwegian Food Research Institute (MATFORSK), Osloveien 1, N-1430 Às, Norway |
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