The objective approach to sensory tests of food
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference17 articles.
1. Subjective Judgments
2. ‘Measurements of Mind and Matter’, 1950, p. 33 (London: Dennis Dobson)
3. ‘Measurements of Mind and Matter’, 1950, p. 51 (London: Dennis Dobson)
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5. The development of a numerical scoring system for the sensory assessment of the spoilage of wet white fish stored in ice
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1. A History of the Development of Sensory Methods for the Evaluation of Freshness of Fish;Journal of Aquatic Food Product Technology;2013-12-18
2. The use of tasters for investigating cold storage deterioration in frozen fish;International Journal of Food Science & Technology;2007-06-28
3. Bibliography;Lawrie's Meat Science;2006
4. BIBLIOGRAPHY;Meat Science;1985
5. Relationship Between TBA Numbers and Inexperienced Panelists'Assessments of Oxidized Flavor in Cooked Beef;Journal of Food Science;1982-01
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