PSYCHOMETRIC SCALING OF SENSORY TEXTURE ATTRIBUTES OF MEAT-Reference-Cited by-同舟云学术

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PSYCHOMETRIC SCALING OF SENSORY TEXTURE ATTRIBUTES OF MEAT

Published:1976-06 Issue:1 Volume:7 Page:95-107
ISSN:0022-4901
Container-title:Journal of Texture Studies
language:en
Short-container-title:J Texture Studies

Author:

HOWARD A.

Publisher

Wiley

Subject

Pharmaceutical Science,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4603.1976.tb01385.x/fullpdf

Reference15 articles.

1. P. E. Bouton, A. Howard, and R. A. Lawrie : 1957 , 'Studies on Beef Quality. VI. Effects on Weight Losses and Eating Quality of Further Pre-slaughter Treatments',Aust. CSIRO Div. Food Preserv. Transport Tech. PaperNo. 6.

2. A proposed method for absolute ratio scaling

3. B. Drake, and B. Johansson : 1969 , 'Sensory Evaluation of Food, Annotated Bibliography',Sven. Inst. Konserveringsforsk. SIK-RapportNo. 255.

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1. Textural Characteristics of British Foods;Textural Characteristics of World Foods;2020-01-03

2. Energy Efficiency in Meat Processing;Novel Technologies and Systems for Food Preservation;2019

3. Quality and Energy Evaluation in Meat Cooking;Food Engineering Reviews;2016-04-05

4. Sensory Assessment of Appearance—Methodology;Food Colour and Appearance;1999

5. The role of the human senses in food acceptance;Food Choice, Acceptance and Consumption;1996

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