Relationships between NIR spectra and sensory attributes of Thai commercial fish sauces

Analytical Sciences

Volumn 23, Issue 7, 2007, Pages 809-814

  Ritthiruangdej, Pitiporn ^a   Suwonsichon, Thongchai ^a,b  

^a KASETSART UNIVERSITY   (Thailand)

^b MAHIDOL UNIVERSITY   (Thailand)

Author keywords

[No Author keywords available]

Indexed keywords

AROMATIZATION; FISH; INFRARED DEVICES;

DESCRIPTIVE ANALYSIS; HIGHLY-CORRELATED; PRINCIPAL COMPONENTS; SENSORY ATTRIBUTES; SENSORY CHARACTERISTICS; SENSORY DESCRIPTIVE ANALYSIS; TOTAL VARIATION; WAVELENGTH REGIONS;

SENSORY ANALYSIS;

ANIMAL; ARTICLE; COLOR; METHODOLOGY; NEAR INFRARED SPECTROSCOPY; ODOR; SEA FOOD; TASTE; THAILAND;

ANIMALS; COLOR; FISH PRODUCTS; ODORS; SMELL; SPECTROSCOPY, NEAR-INFRARED; TASTE; THAILAND;

EID: 34548392684     PISSN: 09106340     EISSN: 13482246     Source Type: Journal    
DOI: 10.2116/analsci.23.809     Document Type: Article

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