Sensory Evaluation of Reduced Fat Cheddar Cheese Containing Added Omega-3 Fatty Acids

Authors

J. E. Thurgood
C. Brothersen
Silvana Martini, Utah State UniversityFollow
D. McMahon

Document Type

Presentation

Journal/Book Title/Conference

IFT-Bonneville Section-Student Poster Competition

Publication Date

3-6-2008

Comments

* indicates graduate students; # indicates undergraduate students mentored

Recommended Citation

Thurgood*, J.E., Brothersen, C., Martini, S., and McMahon, D. 2008. Sensory Evaluation of Reduced Fat Cheddar Cheese Containing Added Omega-3 Fatty Acids. IFT-Bonneville Section Salt Lake City (poster presentation)