Author:
Ventanas Sonia,González-Mohino Alberto,Estévez Mario,Carvalho Leila
Reference132 articles.
1. Overcoming the issues in the sensory description of hot served food with a complex texture. Application of QDA, flash profiling and projective mapping using panels with different degrees of training;Albert;Food Qual. Pref.,2011
2. Impact of lysine and liquid smoke as flavor enhancers on the quality of low-fat Bologna-type sausages with 50% replacement of NaCl by KCl;Alves;Meat Sci.,2017
3. Consumer sensory and hedonic perception of sheep meat coppa under blind and informed conditions;Andrade;Meat Sci.,2018
4. Anonymous, 1975. Minutes of division business meeting. Institute of Food Technologists, Sensory Evaluation Division, IFT, Chicago, Illinois.
5. Check-all-that-apply questions: influence of attribute order on sensory product characterization;Ares;Food Qual. Pref.,2013
Cited by
14 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