Design questions in sensory and consumer science-Reference-Cited by-同舟云学术

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Design questions in sensory and consumer science

Published:1995-01 Issue:4 Volume:6 Page:217-220
ISSN:0950-3293
Container-title:Food Quality and Preference
language:en
Short-container-title:Food Quality and Preference

Author:

Piggott John R.

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference14 articles.

1. Physical and cognitive limitations on olfactory processing in human beings;Cain,1977

2. Possibilities to improve the quality perception of the consumer;Cramwinckel;Acta Horticulturae,1990

3. Sensory difference testing and the measurement of sensory discriminability;Frijters,1988

4. Fundamental problems in the subjective appraisal of foodstuffs;Harper;Applied Statistics,1955

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4. Sensory profiling and consumer evaluation of solar dried tomato powder in Ghana;Journal of the Science of Food and Agriculture;2021-12-23

5. Instrumental volatile flavor analysis of omija (Schisandra chinesis Baillon) using headspace stir-bar sorptive extraction-gas chromatography-mass spectrometry and its relationship to human sensory perceptions;Food Research International;2019-06

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