Techniques for Sensory Evaluation of Food Odors-Reference-Cited by-同舟云学术

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Techniques for Sensory Evaluation of Food Odors

Published:1965 Issue: Volume: Page:1-32
ISSN:0065-2628
Container-title:Advances in Food Research
language:
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Author:

Stone Herbert,Pangborn Rose Marie,Ough C.S.

Publisher

Elsevier

Reference119 articles.

1. The sense of smell;Adey,1959

2. Clinical results with Elsberg's olfactory test;Adler;A. M. A. Arch. Neurol. Psychiat.,1938

3. Differential sensitivity of olfactory receptors;Adrian;J. Physiol.,1952

4. An investigation of stenches and odors for industrial purposes;Allison;J. Ind. Eng. Chem.,1919

5. Modern sensory methods of evaluating wines;Amerine;Hilgardia,1959

Cited by 7 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. State of the art olfactometers. Different types;Journal of Bioscience & Biomedical Engineering;2021-05-20

2. A MICRO-OLFACTOMETER FOR CHEMICAL SENSORY ANALYSES;Chemistry of Foods and Beverages: Recent Developments;1982

3. A Retrospective View of Sensory Analysis and Some Considerations for the Future;Advances in Food Research;1971

4. ORGANOLEPTIC AND OTHER CHARACTERISTICS OF DIET WHICH INFLUENCE ACCEPTANCE BY NONHUMAN PRIMATES;Feeding and Nutrition of Nonhuman Primates;1970

5. The design and operation of an improved olfactometer for behavioral and physiological investigation1;Behavior Research Methods & Instrumentation;1968-01

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