A Comparison of Two Methods for Generating Descriptive Attributes with Trained Assessors: Check-All-That-Apply (CATA) vs. Free Choice Profiling (FCP)
Author:
Affiliation:
1. IRTA-Food Technology, XaRTA, Finca Camps i Armet s/n; E-17121-Monells Girona Spain
Funder
European Union's Seventh Framework Programme for research, technological development and demonstration
Publisher
Wiley
Subject
Sensory Systems,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/joss.12202/fullpdf
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4. Process yield, colour and sensory quality of smoked Atlantic salmon (Salmo salar) in relation to raw material characteristics;Bencze;Food Res. Int.,1998
5. Texture profile method;Brandt;J. Food Sci.,1963
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