| 000 | 01587 a2200505 4500 | ||
|---|---|---|---|
| 005 | 20250515184340.0 | ||
| 264 | 0 | _c20100112 | |
| 008 | 201001s 0 0 eng d | ||
| 022 | _a1750-3841 | ||
| 024 | 7 |
_a10.1111/j.1750-3841.2009.01219.x _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aDrake, S L | |
| 245 | 0 | 0 |
_aMapping differences in consumer perception of sharp cheddar cheese in the United States. _h[electronic resource] |
| 260 |
_bJournal of food science _cAug 2009 |
||
| 300 |
_aS276-85 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article; Multicenter Study; Research Support, Non-U.S. Gov't | ||
| 650 | 0 | 4 | _aAdult |
| 650 | 0 | 4 | _aAnalysis of Variance |
| 650 | 0 | 4 |
_aCheese _xanalysis |
| 650 | 0 | 4 | _aChi-Square Distribution |
| 650 | 0 | 4 | _aCluster Analysis |
| 650 | 0 | 4 | _aConsumer Behavior |
| 650 | 0 | 4 |
_aDietary Fats _xanalysis |
| 650 | 0 | 4 | _aFemale |
| 650 | 0 | 4 | _aFood Labeling |
| 650 | 0 | 4 | _aFood Preferences |
| 650 | 0 | 4 | _aHumans |
| 650 | 0 | 4 | _aHydrogen-Ion Concentration |
| 650 | 0 | 4 | _aMale |
| 650 | 0 | 4 | _aMiddle Aged |
| 650 | 0 | 4 | _aPigmentation |
| 650 | 0 | 4 | _aPrincipal Component Analysis |
| 650 | 0 | 4 | _aSensation |
| 650 | 0 | 4 | _aTaste Perception |
| 650 | 0 | 4 | _aUnited States |
| 650 | 0 | 4 |
_aWater _xanalysis |
| 650 | 0 | 4 | _aYoung Adult |
| 700 | 1 | _aLopetcharat, K | |
| 700 | 1 | _aClark, S | |
| 700 | 1 | _aKwak, H S | |
| 700 | 1 | _aLee, S Y | |
| 700 | 1 | _aDrake, M A | |
| 773 | 0 |
_tJournal of food science _gvol. 74 _gno. 6 _gp. S276-85 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1111/j.1750-3841.2009.01219.x _zAvailable from publisher's website |
| 999 |
_c19123969 _d19123969 |
||