IRON CONTENT, SENSORY EVALUATION, AND CONSUMER ACCEPTANCE OF FOOD COOKED IN IRON UTENSILS-Reference-Cited by-同舟云学术

IRON CONTENT, SENSORY EVALUATION, AND CONSUMER ACCEPTANCE OF FOOD COOKED IN IRON UTENSILS

Published:2000-05 Issue:2 Volume:23 Page:205-215
ISSN:0146-9428
Container-title:Journal of Food Quality
language:en
Short-container-title:J Food Quality

Author:

PARK JIEUN,BRITTIN HELEN C.

Publisher

Wiley

Subject

Safety, Risk, Reliability and Quality,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4557.2000.tb00207.x/fullpdf

Reference28 articles.

1. M.A. AMERINE, R.M. PANGBORN, and E.B. ROESSLER, 1965 . Principles of Sensory Evaluation of Food , pp.220 -222 , 220 , Academic Press, Orlando, FL.

2. AMSA . 1995 . Research Guidelines for Cookery, Sensory Evaluation and Instrumental Tenderness Measurements of Fresh Meat, pp.11 -45 , American Meat Science Association and National Live Stock and Meat Board, Chicago, Ii.

3. AOAC . 1990 . Official Methods of Analysis , 15th Ed. , pp.912 , 912 , 912 -932 , Association of Official Analytical Chemists, Washington, DC.

4. Guidelines for the Selection and Training of Sensory Panel Members

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