"Sensory Evaluation of Reduced Fat Cheddar Cheese Containing Added Omega-3 Fatty Acids" by J. E. Thurgood

Selected Works of Silvana Martini

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Presentation

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

IFT-Bonneville Section-Student Poster Competition

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

Document Type

Presentation

Publication Date

3-6-2008

Disciplines

Life Sciences and
Nutrition

Comments

* indicates graduate students; # indicates undergraduate students mentored

Citation Information

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)