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Sciences des Aliments
Volumn 23, Issue 1, 2003, Pages 138-141
Determination of functioning conditions for the meat emulsification process using at-line human evaluations and the simplex method
Author keywords

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Indexed keywords

EID: 0038801268     PISSN: 02408813     EISSN: None     Source Type: Journal    
DOI: 10.3166/sda.23.138-141     Document Type: Conference Paper
Times cited : (1)
References (9)
  • 1
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  • 3
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    • (1998) J. Agric. Food Chem. , vol.46 , pp. 4011-4016
    • Ramos, E.1    Valero, E.2    Ibanez, E.3    Relero, G.4    Tabera, J.5
  • 4
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    • Computer-aided optimization of wine blending
    • DATTA S., NAKAI S., 1992. Computer-aided optimization of wine blending, Journal of Food Science, 57, 178-182.
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    • Datta, S.1    Nakai, S.2
  • 5
    • 0038141625 scopus 로고
    • Automated formulation of a beverage based on the optimization of sensory properties
    • HEYD B., BARDOT I., TRYSTAM G., HOSSENLOPP J., 1995. Automated formulation of a beverage based on the optimization of sensory properties, Food Quality and Preference, 6, 1-6.
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    • Heyd, B.1    Bardot, I.2    Trystam, G.3    Hossenlopp, J.4
  • 6
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    • Optimisation hédonique de la formulation d'une boisson par la méthode du simplex
    • HEYD B., BARDOT-CAYEUX I., 1997. Optimisation hédonique de la formulation d'une boisson par la méthode du simplex, Sciences des aliments, 17, 409-416.
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    • Heyd, B.1    Bardot-Cayeux, I.2
  • 7
    • 0035737218 scopus 로고    scopus 로고
    • Formalisation of at-line human evaluations to monitor product changes during processing. Integration of human decision in the dry sausage ripening process
    • CURT C., TRYSTRAM G., HOSSENLOPP J., 2001. Formalisation of at-line human evaluations to monitor product changes during processing. Integration of human decision in the dry sausage ripening process, Sciences des Aliments, 21, 671-689.
    • (2001) Sciences des Aliments , vol.21 , pp. 671-689
    • Curt, C.1    Trystram, G.2    Hossenlopp, J.3
  • 8
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    • A fuzzy symbolic approach to estimate the sensory state of a food product: Application to cheese ripening
    • Cork, Ireland
    • PERROT N., AGIOUX L., IOANNOU I., CHEVALLEREAU V., TRYSTAM G., MAURIS G., CORRIEU G., 2002. A fuzzy symbolic approach to estimate the sensory state of a food product: application to cheese ripening, Food SIM2002, 99-102, Cork, Ireland.
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    • Perrot, N.1    Agioux, L.2    Ioannou, I.3    Chevallereau, V.4    Trystam, G.5    Mauris, G.6    Corrieu, G.7

* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.