SELECTION OF STANDARDS TO REFERENCE TERMS IN A CHEDDAR‐TYPE CHEESE FLAVOR LANGUAGE

By J. M. Murray, C.M Delahunty. 2000

58 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/c23ee21fbd8329fbbae7bcff45a073208853492c

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Animal Science and Zoology

1. C.M Delahunty
2. J. M. Murray
3. G. Ares
4. Paula Varela

In Food Science

1. C.M Delahunty
2. J. M. Murray
3. G. Ares
4. Paula Varela

In Nutrition and Dietetics

1. C.M Delahunty
2. J. M. Murray
3. G. Ares

Citations in the corpus

• Development of a Descriptive Language for Cheddar Cheese (2001, background): “Recently, Murray and Delahunty (2000) identified references for a Cheddar sensory language developed in Ireland.”
• Mapping consumer preference for the sensory and packaging attributes of Cheddar cheese (2000, methodology): “However, recently it was found that descriptive analysis could successfully characterise and discriminate between products on the basis of their packaging attributes (Murray & Delahunty, 2000a).”