EVALUATION OF THE SENSORY QUALITY OF AKARA (FRIED COWPEA PASTE) BY TEENAGE CONSUMERS-Reference-Cited by-同舟云学术

EVALUATION OF THE SENSORY QUALITY OF AKARA (FRIED COWPEA PASTE) BY TEENAGE CONSUMERS

Published:1997-04 Issue:2 Volume:20 Page:117-125
ISSN:0146-9428
Container-title:Journal of Food Quality
language:en
Short-container-title:J Food Quality

Author:

MCWATTERS K.H.,FLETCHER S.M.,RESURRECCION A.V.A.,ANDRESS E.L.,PEISHER A.V.

Publisher

Wiley

Subject

Safety, Risk, Reliability and Quality,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4557.1997.tb00457.x/fullpdf

Reference16 articles.

1. F.E. DOVLO, C.E. WILLIAMS, and L. ZOAKA, 1976 . Cowpeas: Home Preparation and Use in West Africa . IDRC-055e.p.57 . International Development Research Centre, Ottawa.

2. Analysis of consumers' willingness to pay for new food prepared from cowpea flour

3. E. LARMOND, 1977 . Laboratory Methods for Sensory Evaluation of Food pp.57 -59 . Canada Department of AgriculturePublication 1637, Ottawa.

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