Sensory Detection of Cooked Flavor Development during Pasteurization of a Guava Beverage Using R-index-Reference-Cited by-同舟云学术

Sensory Detection of Cooked Flavor Development during Pasteurization of a Guava Beverage Using R-index

Published:2005-03 Issue:2 Volume:70 Page:S149-S152
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:

Author:

Argaiz Alvaro,Pérez-Vega Oscar,López-Malo Aurelio

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2005.tb07120.x/fullpdf

Reference18 articles.

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3. Recognition assessed by rating and ranking;Brown;Br J Psychol,1974

4. Calidad de garbanzos en conserva. I. Selección de los parámetros que definen su calidad sensorial;Duran;Rev. Agroquim. Tecnol. Aliment.,1984

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