Laboratory methods for sensory analysis of food: Part 2

Nippon Shokuhin Kagaku Kogaku Kaishi

Volumn 48, Issue 5, 2001, Pages 378-392

  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: 23044479360     PISSN: 1341027X     EISSN: None     Source Type: Journal    
DOI: 10.3136/nskkk.48.378     Document Type: Article

References (11)

1. American Meat Science Association. Guidelines for cookery and sensory evaluation of meat. AMSA, Chicago, IL. p. 24 (1978).
2. American Society for Testing Materials. Guidelines for the selection and training of sensory panel members. ASTM STP 758. ASTM, Philadelphia, Pa, p. 35 (1981).
3. COCHRAN, W.G. and Cox, G.M. Experimental design. John Wiley & Sons, New York, NY, p. 611 (1957).
4. GACULA, M.C. J. Food Sci., 43, 1461 (1978).
5. GACULA, M.C. and SINGH, J. Statistical methods in food and consumer research. Academic Press, Orlando, FL, p. 505 (1984).
6. LARMOND, E. Tech. Q. Master Brew. Assoc. Am. 18, 7 (1981).
7. MEILGAARD, M., CIVILLE, G.V. and CARR, B.T. Sensory evaluation techniques. Vol. II, CRC Press, Boca Raton, FL, p. 159 (1987b).
8. MOSKOWITZ, H. Applied sensory analysis of foods. Vol. II, CRC Press, Boca Raton, FL, p. 180 (1988 b).
9. O'MAHONY, M. Sensory evaluation of food : Statistical methods for multiple comparison pro-cedures. Tannenbaum, S.R. and Walstra, P. eds. Marcel Dekker, New York, NY, p. 487 (1986).
10. ROESSLER, E.B., PANGBORN, R.M., SIDEL, J.L. and STONE, H., J. Food Sci., 43, 940 (1978).
11. STEEL, R.G.D. and TORRIE, H.H. Principles and procedures of statistics. A Biomedical approach. 2nd edition. McGraw-Hill Book, New York, NY, p. 633 (1980).