EVALUATION OF OLFACTORY INTENSITY: COMPARATIVE STUDY OF TWO METHODS
Author:
Publisher
Wiley
Subject
Sensory Systems,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-459X.2004.tb00150.x/fullpdf
Reference32 articles.
1. Separate and joint scaling of perceived odor intensity ofn-butanol and hydrogen sulfide
2. Application of Finger Span Cross Modality Matching Method (FSCM) by Naive Assessors for Olfactometric Discrimination of Gewürztraminer Wines
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