Categorization of Thai Fish Sauce Based on Aroma Characteristics
Author:
Affiliation:
1. Department of Biotechnology; Mahidol University; Bangkok Thailand
2. Department of Microbiology; Faculty of Science; Mahidol University; Bangkok Thailand
Funder
National Center for Genetic Engineering and Biotechnology (BIOTEC), Thailand
Thailand Research Fund
Publisher
Wiley
Subject
Safety, Risk, Reliability and Quality,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfq.12017/fullpdf
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3. Training effects on performance of descriptive panelists;Chambers;J. Sensory Studies,2004
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