Laboratory methods for sensory analysis of food: Part 5

Nippon Shokuhin Kagaku Kogaku Kaishi

Volumn 48, Issue 8, 2001, Pages 637-642

  Poste, L M ^a   Mackie, D A ^a   Butler, G ^a   Larmond, E ^b  

^a AGRICULTURE AND AGRI FOOD CANADA   (Canada)

^b GRAIN RESEARCH LABORATORY   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 23044469994     PISSN: 1341027X     EISSN: None     Source Type: Journal    
DOI: 10.3136/nskkk.48.637     Document Type: Article

References (9)

1. BRANDT, M.A., SKINNER, E. and COLEMAN, J.: J. Food Sci., 28, 404 (1963).
2. CAIRNCROSS, W.E. and SJÖSTRÖM, L.B.: Food Technol., 4, 308 (1950).
3. CAUL, J.F.: Adv. Food Res., 7, l (1957).
4. CIVILLE, G.V. and SZCZENIAK, A.S.: J. Texture Stud., 4, 204 (1973).
5. DRAVNIEKS, A.: Atlas of odor character profiles. ASTM DS 61. America Society for Testing Materials. Philadelphia, PA, 354 pp. (1985).
6. MUÑOZ, A.: J. Sensory Stud. 1, 55 (1986).
7. STONE, H., SIDEL, J.L., OLIVER, S., WOOLSEY, A. and SINGLETON, R.C.: Food Technol., 28 (11), 24 (1974).
8. SZCZENIAK, A.S.: J. Food Sci., 28, 385 (1963).
9. SZCZENIAK, A.S., BRANDT, M.A. and FRIEDMAN, H.H.: J. Food Sci., 28,397 (1963).