A cross-cultural comparison of the sensory characteristics of perilla oil by American, Chinese, and Korean panels
Author:
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
http://link.springer.com/content/pdf/10.1007/s10068-012-0051-z.pdf
Reference25 articles.
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4. Heymann H. A comparison of descriptive analysis of vanilla by two independently trained panels. J. Sens. Stud. 9: 21–33 (1994)
5. Hirst D, Muir DD, Næs T. Definition of the sensory properties of hard cheese: A collaborative study between Scottish and Norwegian panels. Int. Dairy J. 4: 743–761 (1994)
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