Laboratory methods for sensory analysis of food : Part 4

Nippon Shokuhin Kagaku Kogaku Kaishi

Volumn 48, Issue 7, 2001, Pages 539-548

  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: 23044478096     PISSN: 1341027X     EISSN: None     Source Type: Journal    
DOI: 10.3136/nskkk.48.539     Document Type: Article

References (8)

1. BUTLER, G., POSTE, L.M., WOLYNETS, M.S., AGAR, V.E. and LARMOND, E. : J. Sensory Stud., 2, 243 (1987).
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3. DUNNETT, C.W. : Biometrics, 20, 482 (1964).
4. LITTLE, T.M. : Hortic. Sci., 13, 504 (1978).
5. MOSKOWITZ, H. : Applied sensory analysis of foods. Vol. I, CRC Press, Boca Raton, FL, p. 259 (1988a).
6. MOSKOWITZ, H. : Applied sensory analysis of foods. Vol. II. CRC Press, Boca Raton, FL, p. 180 (1988a).
7. PETERSEN, R. : Agron. J., 69, 205 (1977).
8. STEVENS, S.S. : Am. J. Psychol. 69, 1 (1956).