Laboratory methods for sensory analysis of food : Part 1

Nippon Shokuhin Kagaku Kogaku Kaishi

Volumn 48, Issue 4, 2001, Pages 311-320

  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: 23044506202     PISSN: 1341027X     EISSN: None     Source Type: Journal    
DOI: 10.3136/nskkk.48.311     Document Type: Article

References (10)

1. ASTM. : Manual on sensory testing methods. ASTM STP 434. ASTM, Philadelphia, PA, 77pp. (1968).
2. ASTM. : Physical requirement guidelines for sensory evaluation laboratories. ASTM STP 913. EGGERT. J. and ZOOK, K., eds. ASTM, Philadelphia, PA, 54pp. (1986).
3. AMERINE, M.A., PANGBORN, R.M. and ROESSLER, E.B. : Principles of sensory evaluation of food. Academic Press, New York, NY, 602pp. (1965).
4. ELLIS, B.H. : A guide book for sensory testing. Continental Can. Co., Chicago, IL. 55pp. (1961).
5. Institute of Food Technologists. : Minutes of Sensory Evaluation Div. business meeting at 35th Ann. Meet., Inst. of Food Technologists. Chicago, June 10 (1975).
6. ISO. : Sensory analysis - General guidance for the design of testing facilities. ISO DP8589. (1985).
7. KROLL, B.J. and PILGRIM, F.J. : J. Food Sci., 26, 122 (1961).
8. MARSHALL, S.G. and VAISEY, M. J. : Texture Stud., 3, 173 (1972).
9. MEILGAARD, M., CILILLE, G.V. and CARR, B.T. : Sensory evaluation techniques. Vol. I, CRC Press, Inc., Boca Raton, FL, 159pp. (1987 a).
10. PANGBORN, R.M. and SZCZENIAK, A.S. : J. Texture Stud., 4, 467 (1974).