Sensory Analysis of Protected Geographical Indication Products: An Example with Turnip Greens and Tops-Reference-Cited by-同舟云学术

Sensory Analysis of Protected Geographical Indication Products: An Example with Turnip Greens and Tops

Published:2012-11-07 Issue:6 Volume:27 Page:482-489
ISSN:0887-8250
Container-title:Journal of Sensory Studies
language:en
Short-container-title:J Sens Stud

Author:

Arias-Carmona M.D.¹,Romero-Rodríguez M.A.¹,Muñoz-Ferreiro N.²,Vázquez-Odériz M.L.¹

Affiliation:

1. Areas of Nutrition and Food Science and Food Technology, Department of Analytical Chemistry, Nutrition and Food Science; University of Santiago de Compostela, Faculty of Sciences, Campus of Lugo; 27002 Lugo Spain

2. Department of Statistics and Operative Investigation; University of Santiago de Compostela, Faculty of Sciences, Campus of Lugo; Lugo Spain

Funder

Autonomous Government of Galicia

Publisher

Wiley

Subject

Sensory Systems,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/joss.12013/fullpdf

Reference38 articles.

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4. Non-Oral Texture Evaluation of Mixed Gels. Selection of Parameters

5. Chemical and antioxidative assessment of dietary turnip (Brassica rapa var. rapa L.);Fernandes;Food Chem.,2007

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