Sensory evaluation,chemical composition and consumer acceptance of full fat and reduced fat cheeses in the Finnish market |
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| Affiliation: | 1. Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7, Konan, Minato-ku, Tokyo 108-8477, Japan;2. Hattori Nutrition College, 5-25-4, Sendagaya, Shibuya-ku, Tokyo 151-0051, Japan;3. Food Communication Labo, 4-24-7, Sendagi, Bunkyo-ku, Tokyo 113-0022, Japan;1. School of Science and Technology, Chemistry Division, University of Camerino, V. S. Agostino 1, I-62032 Camerino, MC, Italy;2. Agri-food Service Agency of Marche Region (ASSAM), Via dell'' Industria 1, I-60027 Osimo Stazione, AN, Italy;3. School of Pharmacy, University of Camerino, V. S. Agostino 1, I-62032 Camerino, MC, Italy;4. HPLC-MS Laboratory, University of Camerino, V. S. Agostino 1, I-62032 Camerino, MC, Italy;5. Department of Agricultural, Food, and Environmental Sciences, Polytechnic University of Marche, Via Brecce Bianche, 60131, AN, Italy |
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