POTENTIAL FALLACY OF CORRELATING HEDONIC RESPONSES WITH PHYSICAL AND CHEMICAL MEASUREMENTS

被引:30
作者
TRANT, AS
PANGBORN, RM
LITTLE, AC
机构
[1] UNIV CALIF DAVIS,DEPT FOOD SCI & TECHNOL,DAVIS,CA 95616
[2] UNIV CALIF DAVIS,DEPT NUTR SCI,DAVIS,CA 95616
关键词
D O I
10.1111/j.1365-2621.1981.tb04916.x
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
引用
收藏
页码:583 / 588
页数:6
相关论文
共 33 条
[1]  
Amerine M., 1965, PRINCIPLES SENSORY E
[2]   SENSORY AND PHYSICAL MEASUREMENTS OF DRY FERMENTED SALAMI PREPARED WITH MECHANICALLY PROCESSED BEEF PRODUCT AND STRUCTURED SOY PROTEIN FIBER [J].
BERRY, BW ;
CROSS, HR ;
JOSEPH, AL ;
WAGNER, SB ;
MAGA, JA .
JOURNAL OF FOOD SCIENCE, 1979, 44 (02) :465-468
[3]  
DRAVNIEKS A, 1976, CORRELATING SENSORY, P5
[4]   EFFECT OF MICROWAVE-ENERGY ON POULTRY TENDERNESS [J].
DUNN, NA ;
HEATH, JL .
JOURNAL OF FOOD SCIENCE, 1979, 44 (02) :339-342
[5]  
DUNNINGHAM FE, 1979, J FOOD SCI, V44, P863
[6]   SENSORY CHARACTERISTICS OF OYSTERS, CLAMS, AND CULTURED AND WILD SHRIMP [J].
EDMUNDS, WJ ;
LILLARD, DA .
JOURNAL OF FOOD SCIENCE, 1979, 44 (02) :368-373
[7]   SENSORY QUALITY OF CUCUMBERS BEFORE AND AFTER BRINING [J].
ENNIS, DM ;
OSULLIVAN, J .
JOURNAL OF FOOD SCIENCE, 1979, 44 (03) :847-849
[8]   TEXTURAL DETERIORATION OF RED HAKE AND HADDOCK MUSCLE IN FROZEN STORAGE AS RELATED TO CHEMICAL-PARAMETERS AND CHANGES IN THE MYOFIBRILLAR PROTEINS [J].
GILL, TA ;
KEITH, RA ;
LALL, BS .
JOURNAL OF FOOD SCIENCE, 1979, 44 (03) :661-667
[9]   EFFECT OF PACKAGING METHODS ON SENSORY CHARACTERISTICS OF FROZEN AND STORED COW BEEF [J].
GOKALP, HY ;
OCKERMAN, HW ;
PLIMPTON, RF .
JOURNAL OF FOOD SCIENCE, 1979, 44 (01) :146-150
[10]  
GUADAGNI DG, 1968, CORRELATION SUBJECTI, P36