Physical and Chemical Tests Related to Sensory Properties of Foods-Reference-Cited by-同舟云学术

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Physical and Chemical Tests Related to Sensory Properties of Foods

Published:1965 Issue: Volume: Page:494-518
ISSN:
Container-title:Principles of Sensory Evaluation of Food
language:
Short-container-title:

Author:

Amerine Maynard A.,Pangborn Rose Marie,Roessler Edward B.

Publisher

Elsevier

Reference109 articles.

1. Legal and practical aspects of the sensory examination of wines;Amerine;J. Assoc. Offic. Agr. Chemists,1961

2. Storage changes in frozen fish: a comparison of objective and subjective tests;Andersson;Food Technol.,1961

3. Chocolate;Aylward;Soc. Chem. Ind. (London) Monograph,1960

4. L. E. E.-Kramer shear force as a tenderness measure of beef steaks;Bailey;Food Technol.,1962

5. Organoleptic ratings and analytical data for wines analyzed into orthogonal factors;Baker;Food Research,1954

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. Effect of different yeast species on the production of pumpkin based wine;Journal of the Institute of Brewing;2018-02-22

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