Lexicon for the Sensory Description of Australian Native Plant Foods and Ingredients-Reference-Cited by-同舟云学术

Lexicon for the Sensory Description of Australian Native Plant Foods and Ingredients

Published:2012-12 Issue:6 Volume:27 Page:471-481
ISSN:0887-8250
Container-title:Journal of Sensory Studies
language:en
Short-container-title:J Sens Stud

Author:

Smyth H.E.¹²,Sanderson J.E.²,Sultanbawa Y.¹²

Affiliation:

1. Queensland Alliance for Agriculture and Food Innovation; Health and Food Sciences Precinct, The University of Queensland; PO Box 156 Archerfield BC 4108 Queensland Australia

2. Department of Employment, Economic Development and Innovation, Agri-Science, Crop and Food Science; Innovative Food Solutions and Technologies; Health and Food Sciences Precinct; PO Box 156 Archerfield BC 4108 Queensland Australia

Funder

ANFIL

Rural Industry Research and Development Corporation

Publisher

Wiley

Subject

Sensory Systems,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/joss.12012/fullpdf

Reference27 articles.

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

2. Aroma Substances

3. Cherikoff , V. 2000 Marketing the Australian native food industry A report for the Rural Industries Research and Development Corporation, Rozelle, NSW 33

4. Civille , G.V. Lyon , B.G. 1996 Aroma and Flavor Lexicon for Sensory Evaluation: Terms, Definitions, References, and Examples ASTM DS 66, West Conshohocken

5. Development of an almond lexicon to assess the sensory properties of almond varieties;Civille;J. Sensory Studies,2010

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