The effect of basic taste solutions and selected vegetable accompaniments on the sensory properties of pork

Journal of Sensory Studies

Volumn 23, Issue 5, 2008, Pages 720-742

  Aaslyng, M D ^a   Frost M B ^b  

^a DANISH MEAT RESEARCH INSTITUTE   (Denmark)

^b UNIVERSITY OF COPENHAGEN   (Denmark)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 52349106500     PISSN: 08878250     EISSN: 1745459X     Source Type: Journal    
DOI: 10.1111/j.1745-459X.2008.00182.x     Document Type: Article

References (13)

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3. ASTM-MNL13. 1992. Manual on descriptive analysis. In Testing for Sensory Evaluation (R.C. Hootman, ed.) 52 pp. ASTM, Philadelphia, PA.
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10. NYGREN, I.T., GUSTAFSSON, I.B., HAGLUND, A., JOHANSSON, L. NOBLE, A.C. 2001. Flavor changes produced by wine and food interactions: Chardonnay wine and Hollandaise sauce. J. Sensory Studies 16, 461 470.
11. NYGREN, I.T., GUSTAFSSON, I.B. JOHANSSON, L. 2002. Perceived flavor changes in white wine after tasting blue mould cheese. Food Serv. Technol. 2, 163 171.
12. NYGREN, I.T., GUSTAFSSON, I.B. JOHANSSON, L. 2003a. Effects of tasting techniques - sequential tasting vs. mixed tasting - on perception of dry white wine and blue mould cheese. Food Serv. Technol. 3, 61 69.
13. NYGREN, I.T., GUSTAFSSON, I.B. JOHANSSON, L. 2003b. Perceived flavor changes in blue mould cheese after tasting white wine. Food Serv. Technol. 3, 143 150.