Sensory Evaluation of Reduced Fat Cheddar Cheese Fortified with Omega-3 Fatty Acids for Oxidized, Rancid and Fishy Flavor Attributes

Authors

J. E. Thurgood
C. Brothersen
S. Martini
Donald J. McMahon, Utah State UniversityFollow

Document Type

Article

Journal/Book Title/Conference

Journal of Dairy Science

Volume

1

Issue

91

Publication Date

2008

First Page

118

Recommended Citation

Thurgood, J. E., C. Brothersen, S. Martini, and D. J. McMahon. 2008. Sensory evaluation of reduced fat cheddar cheese fortified with omega-3 fatty acids for oxidized, rancid and fishy flavor attributes. ADSA Annual Meeting, J. Dairy Sci. 91 (E-Supp. 1):118 (T49).