Principles of sensory science and consumer research for microwaveable products-Reference-Cited by-同舟云学术

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Principles of sensory science and consumer research for microwaveable products

Published:2020 Issue: Volume: Page:383-395
ISSN:
Container-title:Development of Packaging and Products for Use in Microwave Ovens
language:
Short-container-title:

Author:

Ardila Daniela A.

Publisher

Elsevier

Reference18 articles.

1. Handbook of Food Science, Technology, and Engineering – 4 Volume Set;Cardello,2005

2. Guidelines for Sensory Analysis in Food Product Development and Quality Control;Carpenter,2000

3. Impact of microwave processing on nutritional, Sensory, and other quality attributes;Contreras,2017

4. Microwave ovens;Cooper,2009

5. Consumer uses and attitudes regarding microwave ovens and microwavable products;Daniel,2013

Cited by 1 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. Sensory evaluation of microwave-ultrasound treated bottle gourd juice using hybrid features of fuzzy logic and proportional odd modelling approach;Journal of Food Science and Technology;2022-09-15

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