Training is a critical step to obtain reliable product profiles in a real food industry context

Food Quality and Preference

Volumn 15, Issue 4, 2004, Pages 341-348

  Labbe, David ^a   Rytz, A ^a   Hugi, A ^a  

^a NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Descriptive sensory analysis; Panel performance; Training procedure

Indexed keywords

ADULT; ARTICLE; CHEESE; COFFEE; CONTROLLED STUDY; DATA ANALYSIS; FEMALE; FOOD INDUSTRY; FOOD QUALITY; HUMAN; HUMAN EXPERIMENT; MALE; MEAT; MONITORING; PERFORMANCE; RELIABILITY; SENSORY EVALUATION; SOLUBILITY; TRAINING;

EID: 1342307818     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0950-3293(03)00081-8     Document Type: Article

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