Author:
Bastian Susan E.P.,Collins Cassandra,Johnson Trent E.
Subject
Nutrition and Dietetics,Food Science
Reference67 articles.
1. The contribution of hydrolysed flavour precursors to quality differences in Shiraz juice and wines: An investigation by sensory descriptive analysis;Abbott;American Journal of Enology and Viticulture,1991
2. Australian Bureau of Statistics (2008). 1320.0.55.002 vineyard estimates, Australia. Accessed 01.12.08.
3. Comparisons between Australian consumers’ and industry experts’ perceptions of ideal wine and cheese combinations;Bastian;Australian Journal of Grape and Wine Research,2009
4. Psychophysical evidence that oral astringency is a tactile sensation;Breslin;Chemical Senses,1993
5. The relationship between consumer acceptability and descriptive sensory attributes in cheddar cheese;Caspia;Journal of Sensory Studies,2006
Cited by
81 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