Rodrigues, J F <br/><br/>
Utilization of temporal dominance of sensations and time intensity methodology for development of low-sodium Mozzarella cheese using a mixture of salts.  [electronic resource] 

 -  Journal of dairy science  2014 
 - 4733-44 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1525-3198 
<br/><br/><label>Standard No.: </label>10.3168/jds.2014-7913  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Adult<br/>Animals<br/>Cheese--analysis<br/>Consumer Behavior<br/>Female<br/>Humans<br/>Male<br/>Middle Aged<br/>Salts--analysis<br/>Sodium Chloride, Dietary--analysis<br/>Sodium, Dietary--analysis<br/>Taste<br/>Young Adult