DEVELOPMENT OF A SENSORY VOCABULARY FOR WARMED-OVER FLAVOR: PART II. IN CHICKEN MEAT-Reference-Cited by-同舟云学术

DEVELOPMENT OF A SENSORY VOCABULARY FOR WARMED-OVER FLAVOR: PART II. IN CHICKEN MEAT

Published:1999-03 Issue:1 Volume:14 Page:67-78
ISSN:0887-8250
Container-title:Journal of Sensory Studies
language:en
Short-container-title:J Sensory Studies

Author:

BYRNE DEREK V.,BREDIE WENDER L.P.,MARTENS MAGNI

Publisher

Wiley

Subject

Sensory Systems,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-459X.1999.tb00105.x/fullpdf

Reference21 articles.

1. INHIBITION OF WARMED-OVER FLAVOR BY MAILLARD REACTION PRODUCTS

2. DEVELOPMENT OF A SENSORY VOCABULARY FOR WARMED-OVER FLAVOR: PART I. IN PORCINE MEAT

3. Sensory Evaluation of Lipid Oxidation in Foods

4. G.V. CIVILLE, B.G. LYON, G.V. Civille, and B. G. Lyon, 1996 . Aroma and flavor lexicon for sensory evaluation: terms, definitions, references, and examples (, eds) pp.46 -49 , American Society for Testing and Materials, Philadelphia.

5. SCOPE OF WARMED-OVER FLAVOR AND ITS IMPORTANCE TO THE MEAT INDUSTRY

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