DEVELOPMENT OF CHICKEN FLAVOR DESCRIPTIVE ATTRIBUTE TERMS AIDED BY MULTIVARIATE STATISTICAL PROCEDURES
Author:
Publisher
Wiley
Subject
Sensory Systems,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-459X.1987.tb00186.x/fullpdf
Reference20 articles.
1. ASTM . 1981 . Guidelines for the selection and training of sensory panel members . STP 758. 35 pp, American Society for Testing and Materials: Philadelphia, PA.
2. FLAVOR PROFILE ANALYSES OF COOKED BEEF LOIN STEAKS
3. Multivariate analysis of sensory data: a comparison of methods
4. Flavor of Microwave- and Conventionally-Reheated Turkey
5. Role of triglycerides and phospholipids on development of rancidity in model meat systems during frozen storage
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