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Volumn 17, Issue 6, 2002, Pages 571-581

The effect of some beverages on the perception of succeeding basic tastes

Author keywords

[No Author keywords available]

Indexed keywords

BEVERAGES; COMPUTER SIMULATION; PH;

EID: 0037002358     PISSN: 08878250     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-459X.2002.tb00366.x     Document Type: Article
Times cited : (5)

References (16)
  • 4
    • 0013457567 scopus 로고    scopus 로고
    • Brewery Society and Danish Soft Drinks Manufacturers (Bryggeriforeningen og Danske Laeskedrik Fabrikanter) 1999. Tal fra Bryggeriforeningen 1999.
    • (1999) Tal Fra Bryggeriforeningen 1999
  • 6
  • 8
    • 0013400909 scopus 로고
    • Interaction between bread and butter with varying NaCl contents: Hedonic responses and sensory characteristics
    • 2.3
    • HELLEMANN, U., BARYLKO PIKIELNA, N. and MATUSZEWSKA, I. 1990. Interaction between bread and butter with varying NaCl contents: hedonic responses and sensory characteristics. Food Qual. Pref. 2.3, 167-176.
    • (1990) Food Qual. Pref. , pp. 167-176
    • Hellemann, U.1    Pikielna, N.B.2    Matuszewska, I.3
  • 12
    • 0002411861 scopus 로고
    • Developments in analysis of time-intensity curves
    • MACFIE, H.J.H. and LIU, Y.H. 1992. Developments in analysis of time-intensity curves. Food Technol. 46, 92-97.
    • (1992) Food Technol. , vol.46 , pp. 92-97
    • Macfie, H.J.H.1    Liu, Y.H.2
  • 14
    • 0035646706 scopus 로고    scopus 로고
    • Flavor changes produced by wine and food interactions: Chardonnay wine and hollandaise sauce
    • NYGREN, I.T., GUSTAFSSON, I.-B., HAGLUND, Å, JOHANSSON, L. and NOBLE, A.C. 2001. Flavor changes produced by wine and food interactions: Chardonnay wine and hollandaise sauce. J. Sensory Studies 16(5), 461-470.
    • (2001) J. Sensory Studies , vol.16 , Issue.5 , pp. 461-470
    • Nygren, I.T.1    Gustafsson, I.-B.2    Haglund, Å.3    Johansson, L.4    Noble, A.C.5
  • 16
    • 85038511057 scopus 로고    scopus 로고
    • SPSS. 2001. 9.0.0, SPSS Inc., Chicago
    • SPSS. 2001. 9.0.0, SPSS Inc., Chicago.


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.