SOME COMMENTS ON ESTIMATION OF SENSORY THRESHOLD BY KAERBER AND SCOVILLE METHODS

被引:5
作者
RHYU, HY
机构
关键词
D O I
10.1111/j.1365-2621.1978.tb02563.x
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
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页码:1632 / 1633
页数:2
相关论文
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[1]  
NATRELLA MG, 1963, EXPT STATISTICS
[2]  
RHYU HY, UNPUBLISHED
[3]  
SUZUKI JI, 1957, FOOD TECHNOL-CHICAGO, V11, P100
[4]  
Teranishi R., 1971, FLAVOR RES PRINCIPLE
[5]  
1968, OFFICIAL ANAL METHOD