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