USE AND MISUSE OF SENSORY EVALUATION IN RESEARCH AND QUALITY-CONTROL

被引:19
作者
SIDEL, JL
STONE, H
BLOOMQUIST, J
机构
关键词
D O I
10.3168/jds.S0022-0302(81)82846-9
中图分类号
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号
0905 ;
摘要
引用
收藏
页码:2296 / 2302
页数:7
相关论文
共 18 条
[1]  
Amerine M., 1965, PRINCIPLES SENSORY E
[2]  
BRANDT MARGARET A., 1963, JOUR FOOD SCI, V28, P404, DOI 10.1111/j.1365-2621.1963.tb00218.x
[3]  
CAIRNCROSS SE, 1950, FOOD TECHNOL-CHICAGO, V4, P308
[4]   EFFECT OF TEMPERATURE AND TIME OF PROCESSING AND STORAGE ON CONSUMER ACCEPTABILITY OF ULTRA-HIGH-TEMPERATURE STEAM INJECTED WHOLE MILK [J].
HANSEN, AP ;
SWARTZEL, KR ;
GIESBRECHT, FG .
JOURNAL OF DAIRY SCIENCE, 1980, 63 (02) :187-192
[5]  
KRAMER A., 1959, FOOD TECHNOL, V13, P733
[6]  
MACKEY AO, 1954, FOOD TECHNOL-CHICAGO, V8, P527
[7]  
McBride R. L., 1979, AUSTR J DAIRY TECHNO, P66
[8]  
MOSHER HA, 1950, FOOD TECHNOL, V4, P105
[9]   PSYCHOPHYSICAL ASPECTS OF SENSORY ANALYSIS OF DAIRY-PRODUCTS - CRITIQUE [J].
OMAHONY, M .
JOURNAL OF DAIRY SCIENCE, 1979, 62 (12) :1954-1962
[10]  
Pangborn R. M., 1964, Dairy Science Abstracts, V26, P55