Rheological, textural, colour and sensory characteristics of a Spanish blue cheese (Valdeón cheese)

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Title
Rheological, textural, colour and sensory characteristics of a Spanish blue cheese (Valdeón cheese)
Authors
Keywords
Blue-veined cheese, Rheology, Texture, Colour, Sensory Characteristics
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 65, Issue -, Pages 1118-1125
Publisher
Elsevier BV
Online
2015-10-15
DOI
10.1016/j.lwt.2015.10.003

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