Consumers’ preferences and composition of Livanjski cheese in relation to its sensory characteristics
The aim of this study was to investigate consumers’ preferences of Livanjski cheese depending on the type of milk (cow’s milk or a mixture of sheep’s and cow’s milk) and the originality of production (farm or industrially produced). Also correlations between sensorial scores and the composition of L...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Croatian Dairy Union
2014-09-01
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| Series: | Mljekarstvo |
| Online Access: | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=186537 |