"Sensory Evaluation of Reduced Fat Cheddar Cheese Fortified with Omega-3 Fatty Acids for Oxidized, Rancid and Fishy Flavor Attributes" by J. E. Thurgood

Article

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

Journal of Dairy Science

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

Document Type

Article

Publication Date

1-1-2008

Disciplines

Life Sciences and
Nutrition

Citation Information

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).