Cheez-Its White Cheddar
Selected indexed studies
- Consumer perception of Cheddar cheese color. (J Dairy Sci, 2024) [PMID:38608957]
- Consumer perception of natural hot-pepper cheeses. (J Dairy Sci, 2022) [PMID:34955270]
- Colorants in cheese manufacture: Production, chemistry, interactions, and regulation. (Compr Rev Food Sci Food Saf, 2020) [PMID:33337089]
_Worker-drafted node — pending editorial review._
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Sources
- Consumer perception of natural hot-pepper cheeses. (2022) pubmed
- Consumer perception of Cheddar cheese color. (2024) pubmed
- Influence of storage time and elevated ripening temperature on the chemical and sensory properties of white Cheddar cheese. (2020) pubmed
- Characterization of a Lactobacillus strain producing white crystals on cheddar cheese. (1989) pubmed
- Colorants in cheese manufacture: Production, chemistry, interactions, and regulation. (2020) pubmed
- Provisional tables on the zinc content of foods. (1975) pubmed
- Controlling the Release from Enzyme-Responsive Microcapsules with a Smart Natural Shell. (2018) pubmed
- Pulsed light and antimicrobial combination treatments for surface decontamination of cheese: Favorable and antagonistic effects. (2017) pubmed
- Pulsed-light inactivation of pathogenic and spoilage bacteria on cheese surface. (2015) pubmed
- Color of low-fat cheese influences flavor perception and consumer liking. (2012) pubmed