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Application of descriptive sensory analysis and key chemical indices to assess the impact of elevated ripening temperatures on the acceleration of Cheddar cheese ripening
Affiliation:1. Dairy Products Research Centre, Teagasc, Moorepark, Fermoy, Co. Cork, Ireland;2. Department of Food and Nutrirional Sciences, University College, Cork, Ireland;3. Department of Life Sciences, University of Limerick, Castletroy, Limerick, Ireland;1. IATE, Université de Montpellier, CIRAD, INRA, Montpellier SupAgro, Montpellier, France;2. L2C, Université de Montpellier, CNRS, Montpellier, France;1. Department of Food Engineering, Institute of Natural and Applied Sciences, Cukurova University, 01130 Adana, Turkey;2. Department of Food Engineering, Faculty of Engineering, Adana Science and Technology University, 01250 Adana, Turkey;3. Department of Gastronomy and Culinary Arts, Faculty of Tourism, Katip Celebi University, Izmir, Turkey;4. Department of Food Engineering, Faculty of Engineering, Cankiri Karatekin University, Cankiri, Turkey
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