Sensory characterisation of cooked hams by untrained consumers using free-choice profiling-Reference-Cited by-同舟云学术

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Sensory characterisation of cooked hams by untrained consumers using free-choice profiling

Published:1997-09 Issue:5-6 Volume:8 Page:381-388
ISSN:0950-3293
Container-title:Food Quality and Preference
language:en
Short-container-title:Food Quality and Preference

Author:

Delahunty C.M.,McCord A.,O'Neill E.E.,Morrissey P.A.

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference14 articles.

1. The use of Generalised Procrustes Analysis;Arnold,1986

2. Free-choice profiling in cognitive food acceptance research;Benedict,1988

3. CSO (1996) Irish Central Statistics Office. Private communication.

4. Texture of ham;Eadie;Food Research Quarterly,1990

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