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Journal of Food Science
Volumn 74, Issue 3, 2009, Pages
Letter to the editor: Salt in bread
Author keywords

[No Author keywords available]
Indexed keywords

SODIUM CHLORIDE;
EID: 64049110491     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01152.x     Document Type: Letter
Times cited : (3)
References (12)
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    • Booth, D.A.1    Freeman, R.P.J.2
  • 2
    • 0020986153 scopus 로고
    • A robust, brief measure of an individual's most preferred level of salt in an ordinary foodstuff
    • Booth DA, Thompson AL, Shahedian B. 1983. A robust, brief measure of an individual's most preferred level of salt in an ordinary foodstuff. Appetite 4 : 301 12.
    • (1983) Appetite , vol.4 , pp. 301-12
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  • 3
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    • Combining measurement of food taste and consumer preference in the individual: Reliability, precision and stability data
    • Conner MT, Booth DA. 1992. Combining measurement of food taste and consumer preference in the individual: reliability, precision and stability data. J Food Qual 15 : 1 17.
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    • Conner, M.T.1    Booth, D.A.2
  • 4
    • 84987261074 scopus 로고
    • Individualized optimization of the salt content of white bread for acceptability
    • Conner MT, Booth DA, Clifton VJ, Griffiths RP. 1988. Individualized optimization of the salt content of white bread for acceptability. J Food Sci 53 : 549 54.
    • (1988) J Food Sci , vol.53 , pp. 549-54
    • Conner, M.T.1    Booth, D.A.2    Clifton, V.J.3    Griffiths, R.P.4
  • 5
    • 0013383593 scopus 로고
    • Very rapid, precise measurement of effects of constituent variation on product acceptability: Consumer sweetness preferences in a lime drink
    • Conner MT, Haddon AV, Booth DA. 1986. Very rapid, precise measurement of effects of constituent variation on product acceptability: consumer sweetness preferences in a lime drink. Lebens Wiss u Technol 19 : 486 90.
    • (1986) Lebens Wiss U Technol , vol.19 , pp. 486-90
    • Conner, M.T.1    Haddon, A.V.2    Booth, D.A.3
  • 6
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    • Determination of optimum concentration of a food ingredient using survival analysis statistics
    • Garitta L, Serrat C, Hough G, Curia A. 2006. Determination of optimum concentration of a food ingredient using survival analysis statistics. J Food Sci 71 (7 S526 32.
    • (2006) J Food Sci , vol.71 , Issue.7 , pp. 526-32
    • Garitta, L.1    Serrat, C.2    Hough, G.3    Curia, A.4
  • 7
    • 0020792572 scopus 로고
    • JND-scale category-scale convergence in taste
    • McBride RL. 1983. JND-scale category-scale convergence in taste. Perc Psychophys 34 (1 77 83.
    • (1983) Perc Psychophys , vol.34 , Issue.1 , pp. 77-83
    • McBride, R.L.1
  • 8
    • 0001159360 scopus 로고
    • Using classical psychophysics to determine ideal flavour intensity
    • McBride RL, Booth DA. 1986. Using classical psychophysics to determine ideal flavour intensity. J Food Technol 21 : 775 80.
    • (1986) J Food Technol , vol.21 , pp. 775-80
    • McBride, R.L.1    Booth, D.A.2
  • 9
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    • Range-frequency compromise in judgement
    • Parducci A. 1963. Range-frequency compromise in judgement. Psychol Monog 77 : 1 50.
    • (1963) Psychol Monog , vol.77 , pp. 1-50
    • Parducci, A.1
  • 11
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    • Optimum level of salt in French-type bread. Influence of income status, salt level in daily bread consumption and test location
    • Sosa M, Flores A, Hough G, Apro N, Ferreyra V, Orbea MM. 2008. Optimum level of salt in French-type bread. Influence of income status, salt level in daily bread consumption and test location. J Food Sci 73 (8 S392 7.
    • (2008) J Food Sci , vol.73 , Issue.8 , pp. 392-7
    • Sosa, M.1    Flores, A.2    Hough, G.3    Apro, N.4    Ferreyra, V.5    Orbea, M.M.6
  • 12
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    • A law of comparative judgment
    • Thurstone LL. 1927. A law of comparative judgment. Psychol Rev 34 : 273 86.
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    • Thurstone, L.L.1

* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.