Sensory evaluation terms for soup stocks of dried bonito and other dried fishes-Reference-Cited by-同舟云学术

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Sensory evaluation terms for soup stocks of dried bonito and other dried fishes

Published:2010 Issue:1-2 Volume:14 Page:34-39
ISSN:1342-906X
Container-title:Japanese Journal of Sensory Evaluation
language:en
Short-container-title:

Author:

ARITOMI Nahoko¹,AZUMA Miyako¹,KISHI Mikiya¹,KABUTO Shizuya²,KUNIEDA Satomi³

Affiliation:

1. Mizkan Group Co.

2. Mizkan Co., Ltd

3. TAKASAGO International Co.

Publisher

Japanese Society for Sensory Evaluation

Subject

General Earth and Planetary Sciences,General Environmental Science

Link

https://www.jstage.jst.go.jp/article/jjsse/14/1-2/14_34/_pdf

Reference1 articles.

1. 2) International Organization for Standardization (1994) Sensory analysis－Identification and selection of descriptors for establishing a sensory profile by a multidimensional approach, ISO11035, International Organization for Standardization, Geneva, Switzerland

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Three-dimensional visualization of oil permeation in rice crackers and evaluation of changes in texture;Nippon Shokuhin Kagaku Kogaku Kaishi;2022-05-15

2. Influence of Japanese green tea on the Koku attributes of bonito stock: Proposed basic rules of pairing Japanese green tea with Washoku;Journal of Sensory Studies;2019-09-30

3. Preparation of an Aroma Fraction from Dried Bonito by Steam Distillation and Its Effect on Modification of Salty and Umami Taste Qualities;Journal of Food Science;2015-12-31

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