THE EFFECT OF THE COMBINATION OF SALTY, BITTER AND SOUR ACCOMPANIMENT ON THE FLAVOR AND JUICINESS OF PORK PATTIES-Reference-Cited by-同舟云学术

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THE EFFECT OF THE COMBINATION OF SALTY, BITTER AND SOUR ACCOMPANIMENT ON THE FLAVOR AND JUICINESS OF PORK PATTIES

Published:2010-04 Issue: Volume: Page:
ISSN:0887-8250
Container-title:Journal of Sensory Studies
language:en
Short-container-title:

Author:

AASLYNG M.D.,FRØST M.B.

Publisher

Wiley

Subject

Sensory Systems,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-459X.2010.00285.x/fullpdf

Reference9 articles.

1. The effect of basic taste solutions and selected vegetables accompaniments on the sensory properties of pork;AASLYNG;J. Sens. Studies,2008

2. Sensory effects of consuming cheese prior to evaluating red wine flavor;MADRIGAL-GALAN;Am. J. Enol. Vitic.,2006

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2. Application of a salt substitute in bitter taste suppression and toward better acceptance of cruciferous vegetables in diet;Appetite;2022-06

3. Using check‐all‐that‐apply to evaluate wine and food pairings: An investigation with white wines;Journal of Sensory Studies;2021-10-09

4. The role of sensory science in the evaluation of food pairing;Current Opinion in Food Science;2020-06

5. Adding condiments to foods: How does static and dynamic sensory perception change when bread and carrots are consumed with mayonnaise?;Food Quality and Preference;2019-04

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