Author:
Hansen Laura M.,Setser Carole S.
Reference37 articles.
1. Amerine, M. A., Pangborn, R. M., and Roessler, E. B. 1965. Factors influencing sensory measurements. In Principles of Sensory Evaluation of Foods, pp. 245–274. New York: Academic Press.
2. Anon. 1981. Sensory evaluation guide for testing food and beverage products. Food Technol.
35:50.
3. ASTM. 1968. Manual on Sensory Testing Methods, ASTM 434. Philadelphia, PA: American Society for Testing and Materials.
4. ASTM. 1981. Guidelines for the Selection and Training of Sensory Panel Members. ASTM #758. Philadelphia, PA: American Society for Testing and Materials.
5. Bramesco, N. P., and Setser, C. S. 1988. Descriptive texture studies on baked products: Refinements in techniques and choosing appropriate references. J. Text. Stud. In preparation.
Cited by
2 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Sensory characteristics of sorghum composite bread *;International Journal of Food Science and Technology;2000-10
2. Sensory evaluation;Advances in Baking Technology;1993