PROFILE ANALYSIS AND FLAVOR DISCRIMINATION

[1] Amerine M., 1965, PRINCIPLES SENSORY E

[2] BENGTSSON KJELL, 1953, WALLERSTEIN LAB COMMUN, V16, P231

[3] Caul JF, 1957, ADV FOOD RES, V7, P1, DOI [10.1016/S0065-2628(08)60245-1, DOI 10.1016/S0065-2628(08)60245-1]

[4] DERIVATION OF A PROFILE METHOD FOR SENSORY ANALYSIS OF BEER FLAVOR [J]. JOURNAL OF THE INSTITUTE OF BREWING, 1973, 79 (06) : 495 - 508

[5] CLAPPERTON JF, IN PRESS

[6] CLAPPERTON JF, 1971, P EUROPEAN BREWERY C, P323

[7] CONCENTRATION AND SIGNIFICANCE OF PYRUVATE IN BEER [J]. JOURNAL OF THE INSTITUTE OF BREWING, 1973, 79 (04) : 298 - 304

[8] GRANT EL, 1946, STATISTICAL QUALITY

[9] KRAMER A, 1956, FOOD TECHNOL-CHICAGO, V10, P155

[10] KUNINAKA A, 1964, FOOD TECHNOL-CHICAGO, V18, P287

[1] Amerine M., 1965, PRINCIPLES SENSORY E

[2] BENGTSSON KJELL, 1953, WALLERSTEIN LAB COMMUN, V16, P231

[3] Caul JF, 1957, ADV FOOD RES, V7, P1, DOI [10.1016/S0065-2628(08)60245-1, DOI 10.1016/S0065-2628(08)60245-1]

[4] DERIVATION OF A PROFILE METHOD FOR SENSORY ANALYSIS OF BEER FLAVOR [J]. JOURNAL OF THE INSTITUTE OF BREWING, 1973, 79 (06) : 495 - 508

[5] CLAPPERTON JF, IN PRESS

[6] CLAPPERTON JF, 1971, P EUROPEAN BREWERY C, P323

[7] CONCENTRATION AND SIGNIFICANCE OF PYRUVATE IN BEER [J]. JOURNAL OF THE INSTITUTE OF BREWING, 1973, 79 (04) : 298 - 304

[8] GRANT EL, 1946, STATISTICAL QUALITY

[9] KRAMER A, 1956, FOOD TECHNOL-CHICAGO, V10, P155

[10] KUNINAKA A, 1964, FOOD TECHNOL-CHICAGO, V18, P287