Olive oil sensory evaluation: An alternative to the robust coefficient of variation (CVr %) for measuring panel group performance in official tasting sessions-Reference-Cited by-同舟云学术

Olive oil sensory evaluation: An alternative to the robust coefficient of variation (CVr %) for measuring panel group performance in official tasting sessions

Published:2019-06 Issue: Volume:88 Page:567-570
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Amelio Mauro

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference11 articles.

1. Reliability of the sensory analysis data of a panel of tasters;Alvarez;Journal of the Science of Food and Agriculture,2000

2. The official method for olive oil sensory evaluation: An expository revision of certain section of the method and a viable means for confirming the attribute intensities;Amelio;Trends in Food Science & Technology,2016

3. Le problematiche del panel;Cerretani,2017

4. When the panel is in crisis;Cerretani;OlioOfficina International Magazine,2018

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