Author:
GUNDAVARAPU S.,HUNG Y.-C.,REYNOLDS A.E.
Subject
Safety, Risk, Reliability and Quality,Food Science
Reference36 articles.
1. ASTM . 1985 . Standard practice for establishing conditions for laboratory sensory evaluations of foods and beverages. Standard E 480-85 , pp.16 -19 , ASTM, West Conshohocken, PA.
2. Statistical Designs and Panel Training/Experience for Sensory Analysis
3. HOT WATER AND MICROWAVE ENERGY FOR PRECOOKING CHICKEN PARTS: EFFECTS ON YIELD AND ORGANOLEPTIC QUALITY
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