Analysis of Foods by Sensory Difference Tests-Reference-Cited by-同舟云学术

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Analysis of Foods by Sensory Difference Tests

Published:1949 Issue: Volume: Page:219-258
ISSN:0065-2628
Container-title:Advances in Food Research
language:
Short-container-title:

Author:

Boggs Mildred M.,Hanson Helen L.

Publisher

Elsevier

Reference83 articles.

1. Methods of cooking and testing meat for palatability. Supplement to National Project Cooperative Meat Investigations;Alexander;U. S. Dept. Agr. Home Economics and Bur. Animal Inds. Revised,1933

2. Experimental procedure for conducting taste and smell tests;U. S. Dept. Agr. Bur. Human Nutrition and Home Economics,1943

3. The effect of certain fish meals and fish oils in the ration on the flavor of turkey;Asmundson;Poultry Sri.,1938

4. Effect of scalding method on quality of three home-frozen vegetables;Batchelder;J. Home Econ.,1947

5. Organoleptic tests pertaining to apples and pears;Baten;Food Research,1946

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3. A History of the Development of Sensory Methods for the Evaluation of Freshness of Fish;Journal of Aquatic Food Product Technology;2013-12-18

4. References;Sensory Evaluation Practices;2012

5. Hedonic measurement for product development: new methods for direct and indirect scaling;Consumer-Driven Innovation in Food and Personal Care Products;2010

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