Development of quick-cooking meat congees using multi-level sensory evaluation-Reference-Cited by-同舟云学术

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Development of quick-cooking meat congees using multi-level sensory evaluation

Published:2004-06 Issue:4 Volume:15 Page:331-340
ISSN:0950-3293
Container-title:Food Quality and Preference
language:en
Short-container-title:Food Quality and Preference

Author:

Azanza Ma.Patricia V,Basman Irenei Camila V,Magsuci Carol D,Mauricio Rosela A

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference33 articles.

1. Chemical and sensory characterization of hydrolyzed vegetable protein, a savory flavoring;Aaslyng;Journal of Agriculture and Food Chemistry,1998

2. Creative curry powder;Prepared Foods,1995

3. Quick-cooking rice processes for Philippine rice cultivars;Azanza;Philippine Technology Journal,1998

4. Philippine fish sauce: Patis;Baens-Arcega,1996

5. Recipes of the Philippines;David-Perez,1973

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3. Drying kinetics using superheated steam and quality attributes of dried pork slices for different thickness, seasoning and fibers distribution;Journal of Food Engineering;2011-05

4. Efficacy of Various Palate Cleansers with Representative Foods;Chemosensory Perception;2009-02-13

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