COMPARISON OF SENSORY PROFILES DONE BY TRAINED AND UNTRAINED JURIES: METHODOLOGY AND RESULTS
Author:
Publisher
Wiley
Subject
Sensory Systems,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-459X.2003.tb00400.x/fullpdf
Reference11 articles.
1. FLAVOUR CHARACTERIZATION BY TRAINED AND UNTRAINED ASSESSORS
2. A Comparison of 14 Jams Characterized by Conventional Profile and a Quick Original Method, the Flash Profile
3. Sensory characterisation of cooked hams by untrained consumers using free-choice profiling
4. Which value can be granted to sensory profiles given by consumers? Methodology and results
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