Profile-rank method for the quality evaluation of meat flavours-Reference-Cited by-同舟云学术

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Profile-rank method for the quality evaluation of meat flavours

Published:1994 Issue:3 Volume:38 Page:295-306
ISSN:0027-769X
Container-title:Food / Nahrung
language:de
Short-container-title:Nahrung

Author:

Grigoryeva D. N.,Golovnya R. V.,Syomina L. A.

Publisher

Wiley

Subject

Food Science

Reference16 articles.

1. Determination of weighting factors for the sensory evaluation of food

2. Selection of methods appropriated for quality testing of meat-like flavourings

3. AROMA OF CANNED BEEF: SENSORY PROPERTIES

4. A STATISTICAL APPROACH TO THE SUBJECTIVE AND OBJECTIVE MEASUREMENTS OF ODORS INDUCED BY ?-IRRADIATION OF BEEF FAT

5. Manual on sensory testing methods, STP 434, p. 22, 35. Amer. Soc. of Testing and Materials, New York 1976.

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