메뉴 건너뛰기




Volumn 17, Issue 5, 2002, Pages 391-414

Descriptive analysis of commercially available creamy style peanut butters

Author keywords

[No Author keywords available]

Indexed keywords

CONSUMER PRODUCTS; OILS AND FATS; PRODUCT DEVELOPMENT; QUALITY CONTROL; SENSORY PERCEPTION;

EID: 0036870430     PISSN: 08878250     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-459X.2002.tb00355.x     Document Type: Article
Times cited : (10)

References (15)
  • 1
    • 0003229848 scopus 로고
    • Peanut butter: It's not just for kids anymore
    • ANON. 1995. Peanut butter: It's not just for kids anymore. Consumer Reports 9, 576-579.
    • (1995) Consumer Reports , vol.9 , pp. 576-579
  • 2
    • 0001001438 scopus 로고
    • Correlation of descriptive and consumer panel flavor ratings for commercial prestirred strawberry and lemon yogurts
    • BARNES, D.L., HARPER, S.J., BODYFELT, F.W. and MCDANIEL, M.R. 1991. Correlation of descriptive and consumer panel flavor ratings for commercial prestirred strawberry and lemon yogurts. J. Dairy Sci. 74, 2089-2099.
    • (1991) J. Dairy Sci. , vol.74 , pp. 2089-2099
    • Barnes, D.L.1    Harper, S.J.2    Bodyfelt, F.W.3    McDaniel, M.R.4
  • 4
    • 84977712887 scopus 로고
    • The importance of language in describing perceptions
    • CIVILLE, G.V. and LAWLESS, H.T. 1986. The importance of language in describing perceptions. J. Sensory Studies 1, 203-215.
    • (1986) J. Sensory Studies , vol.1 , pp. 203-215
    • Civille, G.V.1    Lawless, H.T.2
  • 9
    • 0001608823 scopus 로고
    • Relating sensory measurements to consumer acceptance of meat products
    • MUNOZ, A.M. and CHAMBERS IV, E. 1993. Relating sensory measurements to consumer acceptance of meat products. Food Tech. 11, 128-131, 134.
    • (1993) Food Tech. , vol.11 , pp. 128-131
    • Munoz, A.M.1    Chambers E. IV2
  • 10
    • 17744408315 scopus 로고    scopus 로고
    • A multifaceted category research study: How to understand a product category and its consumer responses
    • MUNOZ, A.M., CHAMBERS IV, E. and HUMMER, S. 1996. A multifaceted category research study: How to understand a product category and its consumer responses. J. Sensory Studies 11, 261-294.
    • (1996) J. Sensory Studies , vol.11 , pp. 261-294
    • Munoz, A.M.1    Chambers E. IV2    Hummer, S.3
  • 11
    • 84985231134 scopus 로고
    • Cheddar cheese aging: Changes in sensory attributes and consumer acceptance
    • ROBERTS, A.K. and VICKERS, Z.M. 1994. Cheddar Cheese Aging: Changes in sensory attributes and consumer acceptance. J. Food Sci. 2, 328-334.
    • (1994) J. Food Sci. , vol.2 , pp. 328-334
    • Roberts, A.K.1    Vickers, Z.M.2
  • 12
    • 84985224989 scopus 로고
    • Effect of maturity on roast color and descriptive flavor of peanuts
    • SANDERS, T.H., VERCELLOTTI, J.R., CRIPPEN, K.L. and CIVILLE, G.V. 1989. Effect of maturity on roast color and descriptive flavor of peanuts. J. Food Sci. 54, 475-477.
    • (1989) J. Food Sci. , vol.54 , pp. 475-477
    • Sanders, T.H.1    Vercellotti, J.R.2    Crippen, K.L.3    Civille, G.V.4


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.