Chapter 2.5. Effects of Starter Cultures on Sensory by Quantitative Descriptive Analysis Properties of Set-Style Yoghurt Determined

  1. M.C. Gacula Jr. Ph.D.
  1. H. Rohm,
  2. Mesa Kovac and
  3. W. Kneel

Published Online: 16 APR 2008

DOI: 10.1002/9780470385036.ch2e

Descriptive Sensory Analysis in Practice

Descriptive Sensory Analysis in Practice

How to Cite

Rohm, H., Kovac, M. and Kneel, W. (2004) Effects of Starter Cultures on Sensory by Quantitative Descriptive Analysis Properties of Set-Style Yoghurt Determined, in Descriptive Sensory Analysis in Practice (ed M.C. Gacula), Food & Nutrition Press, Inc., Trumbull, Connecticut, USA. doi: 10.1002/9780470385036.ch2e

Editor Information

  1. Gacula Associates, Scottsdale, Arizona

Author Information

  1. Department of Dairy Science and Bacteriology, University of Agriculture, A-1180 Vienna (Austria)

Publication History

  1. Published Online: 16 APR 2008
  2. Published Print: 13 DEC 2004

ISBN Information

Print ISBN: 9780917678370

Online ISBN: 9780470385036

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Keywords:

  • yoghurts;
  • descriptive sensory analysis;
  • flavor;
  • consumer acceptance;
  • general linear model

Summary

This Chapter Contains Section Titled:

  • Abstract

  • Introduction

  • Materials and Methods

  • Results and Discussion

  • Conclusions

  • Acknowledgments

  • Reference