Free choice profiling of chilean goat cheese

Author	dc.contributor.author	González Viñas, M.
Author	dc.contributor.author	Garrido, N.
Author	dc.contributor.author	Wittig De Penna, E.
Admission date	dc.date.accessioned	2018-12-20T15:04:40Z
Available date	dc.date.available	2018-12-20T15:04:40Z
Publication date	dc.date.issued	2001
Cita de ítem	dc.identifier.citation	Journal of Sensory Studies, Volumen 16, Issue 3, 2001, Pages 239-248
Identifier	dc.identifier.issn	08878250
Identifier	dc.identifier.uri	https://repositorio.uchile.cl/handle/2250/157582
Abstract	dc.description.abstract	Different goat cheeses from Chile were studied by Free-Choice Profile (FCP) analysis. Generalized Procrustes Analysis (GPA) applied to FCP data permitted differentiation between samples and informed on the attributes responsible for the observed differences. Appearance was a dominant factor in discriminating samples and to a lesser degree textural variables were also correlated with GPA dimensions. In acceptability the fresh cheeses were significantly preferred over the ripened ones.
Lenguage	dc.language.iso	en
Type of license	dc.rights	Attribution-NonCommercial-NoDerivs 3.0 Chile
Link to License	dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/cl/
Source	dc.source	Journal of Sensory Studies
Keywords	dc.subject	Food science
Keywords	dc.subject	Sensory systems
Título	dc.title	Free choice profiling of chilean goat cheese
Document type	dc.type	Artículo de revista
Cataloguer	uchile.catalogador	rvh
Indexation	uchile.index	Artículo de publicación SCOPUS
uchile.cosecha	uchile.cosecha	SI

Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivs 3.0 Chile