Consumer acceptability versus trained sensory panel scores of powdered milk shelf-life defects

Journal of Dairy Science

Volumn 85, Issue 9, 2002, Pages 2075-2080

  Hough, G ^a   Sanchez R H ^a   Garbarini De Pablo, G ^a   Sanchez R G ^a   Calderon Villaplana S ^b   Gimenez A M ^c   Gambaro A ^c  

^a Instituto Superior Experimental de Tecnologia Alimentaria   (Argentina)

^b UNIVERSIDAD DE COSTA RICA   (Costa Rica)

^c UNIVERSIDAD DE LA REPÚBLICA   (Uruguay)

Author keywords

Milk powder; Sensory; Shelf life

Indexed keywords

ARGENTINA (FISH);

ANIMAL; ARGENTINA; ARTICLE; COLOR; CONSUMER; FOOD PRESERVATION; HUMAN; MILK; OXIDATION REDUCTION REACTION; SENSATION; TASTE; TIME; URUGUAY;

ANIMALS; ARGENTINA; COLOR; CONSUMER SATISFACTION; FOOD PRESERVATION; HUMANS; MILK; OXIDATION-REDUCTION; SENSATION; TASTE; TIME FACTORS; URUGUAY;

EID: 0036730231     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(02)74285-9     Document Type: Article

References (11)

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