Evaluation of pork colour: Sensory colour assessment using trained and untrained sensory panellists

Meat Science

Volumn 63, Issue 1, 2003, Pages 119-129

  O'Sullivan, M G ^a   Byrne, D V ^a   Martens, M ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

Colour; Iron; Pork; Sensory; Trained panellists; Untrained panellists; Vitamin E

Indexed keywords

SENSORY COLOUR ASSESSMENT;

COLOR; FLUORESCENCE; FOOD STORAGE; SENSORY PERCEPTION; VITAMINS;

MEATS;

EID: 0037251244     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(02)00065-7     Document Type: Article

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