SENSORY EVALUATION OF FOOD FLAVOR

被引：0

|

作者：

KRAMER, A

机构：

来源：

ADVANCES IN CHEMISTRY SERIES | 1966年 / 56期

关键词：

D O I：

暂无

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

引用

收藏

页码：64 / &

相关论文

共 50 条

[1] Food Flavor Chemistry and Sensory Evaluation
De Santis, Diana
[J]. FOODS, 2024, 13 (05)
[2] FLAVOR RESEARCH - A PLEA FOR SENSORY EVALUATION
LAND, E
[J]. FOOD TECHNOLOGY, 1969, 23 (11) : 1430 - &
[3] CORRELATION OF INSTRUMENTAL AND SENSORY EVALUATION OF WINE FLAVOR
NOBLE, AC
[J]. ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 1976, 172 (SEP3): : 108 - 108
[4] TOWARD OBJECTIVE EVALUATION OF FOOD FLAVOR
POWERS, JJ
[J]. FOOD TECHNOLOGY, 1968, 22 (04) : 383 - &
[5] Determination of a lexicon for the sensory flavor attributes of smoked food products
Jaffe, Taylor R.
Wang, Hongwei
Chambers, Edgar
[J]. JOURNAL OF SENSORY STUDIES, 2017, 32 (03)
[6] PRINCIPLES OF SENSORY EVALUATION OF FOOD
BERRY, DC
[J]. NATURE, 1966, 210 (5037) : 665 - &
[7] SENSORY EVALUATION OF FOOD FLAVORS
MCDANIEL, MR
[J]. ACS SYMPOSIUM SERIES, 1985, 289 : 1 - 10
[8] APPLICATION OF MICROCOMPUTER TECHNOLOGY IN FLAVOR RESEARCH - SENSORY EVALUATION
MCLELLAN, MR
[J]. ACS SYMPOSIUM SERIES, 1984, 261 : 1 - 8
[9] NEW TECHNIQUE FOR TRAPPING AND SENSORY EVALUATION OF FLAVOR VOLATILES
CLARK, RG
CRONIN, DA
[J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1975, 26 (07) : 1009 - 1019
[10] Visualization of Flavor of Sake by Sensory Evaluation and Statistical Method
Kanno, Yoichiro
Minetoki, Toshitaka
Bogaki, Takayuki
Toko, Kiyoshi
[J]. SENSORS AND MATERIALS, 2018, 30 (05) : 1197 - 1206

← 1 2 3 4 5 →