The development of a vocabulary and sensory profile for the assessment of watercress quality-Reference-Cited by-同舟云学术

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The development of a vocabulary and sensory profile for the assessment of watercress quality

Published:2007-06-28 Issue:5 Volume:17 Page:633-648
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

SPENCE ROSE-MARIE M.

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1982.tb00222.x/fullpdf

Reference9 articles.

1. Arthey , V.D. 1973 The Campden Food Preservation Research Association Chipping Campden, Technical Memorandum 121, June

2. DERIVATION OF A PROFILE METHOD FOR SENSORY ANALYSIS OF BEER FLAVOUR

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2. Exploring new potential health-promoting vegetables: glucosinolates and sensory attributes of rocket salads and relatedDiplotaxisandErucaspecies;Journal of the Science of Food and Agriculture;2009-03-15

3. The examination of the headspace volatiles of watercress;Journal of the Science of Food and Agriculture;1983-07

4. An apparatus for the comparative collection of headspace volatiles of watercress;Journal of the Science of Food and Agriculture;1983-04

5. Compounds associated with the surface lipid layer of watercress;Phytochemistry;1983-01

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