An investigation of matches of bottom fermented red beers with cheeses

Autor:	Maria Daria Fumi, I.R. Newby-Clark, Gianluca Donadini
Rok vydání:	2015
Předmět:	Settore AGR/15 - SCIENZE E TECNOLOGIE ALIMENTARI Cheese Chemistry Regular beer Fermentation Food pairing Wine tasting Food science Neer Liking Preference Food Science
Zdroj:	Food Research International. 67:376-389
ISSN:	0963-9969
DOI:	10.1016/j.foodres.2014.11.004
Popis:	This study was designed to explore the hedonic response of consumers to cheese and beer pairings by tasting in a typical social environment of consumption. Ninety-six regular beer and cheese consumers hedonically rated all fifty-six pairings of eight bottom fermented red beers and seven cheeses (Parmigiano Reggiano, Fontina, Taleggio, Smoked Provola, Mozzarella, Caprino, and Gorgonzola). Preference varied across samples (p
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7629d20812f9f336eff9efc31ab2005a https://doi.org/10.1016/j.foodres.2014.11.004 Zobrazit plný text záznamu Full Text from ScienceDirect