Development of a sensory lexicon for a specific subcategory of soy sauce: Seasoning soy sauce-Reference-Cited by-同舟云学术

Development of a sensory lexicon for a specific subcategory of soy sauce: Seasoning soy sauce

Published:2016-10-04 Issue:6 Volume:31 Page:443-452
ISSN:0887-8250
Container-title:Journal of Sensory Studies
language:en
Short-container-title:J Sens Stud

Author:

Pujchakarn Thamonwan¹,Suwonsichon Suntaree¹,Suwonsichon Thongchai¹

Affiliation:

1. Kasetsart University Sensory and Consumer Research Center, Department of Product Development, Faculty of Agro-Industry; Kasetsart University; Bangkok 10900 Thailand

Publisher

Wiley

Subject

Sensory Systems,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/joss.12234/fullpdf

Reference40 articles.

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2. Anonymous 2016 http://www.madehow.com/Volume-3/Soy-Sauce.html

3. Development of a preliminary sensory lexicon and standard references of ewes milk cheeses aided by multivariate statistical procedures;Barcenas;. Journal of Sensory Studies,1999

4. Flavor properties of plain soymilk;Chambers;. Journal of Sensory Studies,2006

5. Effects of carriers on descriptive sensory characteristics: A case study with soy sauce;Cherdchu;. Journal of Sensory Studies,2014

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