A study of the effect of perceived beer history on reported preferences by sensory panels with different levels of training

Journal of the Institute of Brewing

Volumn 108, Issue 1, 2002, Pages 34-36

  Smythe, J E ^a   Bamforth, C W ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

Perception; Preference; Production technique

Indexed keywords

CUSTOMER SATISFACTION; FOOD PROCESSING; SENSORY PERCEPTION; SUGAR (SUCROSE);

BEERS;

BEVERAGES;

EID: 0036012960     PISSN: 00469750     EISSN: None     Source Type: Journal    
DOI: 10.1002/j.2050-0416.2002.tb00119.x     Document Type: Article

References (5)

1. The interrelationships between parameters of beer quality
2. Preference for tomatoes, affected by sensory attributes and information about growth conditions