Lexicon for the sensory description of french bread in Japan

Journal of Sensory Studies

Volumn 25, Issue 1, 2010, Pages 76-93

  Hayakawa, Fumiyo ^a   Ukai, Naoko ^b   Nishida, Junji ^b   Kazami, Yukari ^a   Kohyama, Kaoru ^a  

^a NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

^b Nichifutsu Shoji Co LtdShibuya   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

BASIC RESEARCH; CONSUMER ACCEPTABILITY; CRITICAL STEPS; DESCRIPTIVE ANALYSIS; DESCRIPTIVE SENSORY ANALYSIS; DESCRIPTORS; FRENCH BREAD; POTENTIAL APPLICATIONS; SENSORY ANALYSIS; SENSORY ATTRIBUTES; SENSORY EVALUATION; SENSORY QUALITIES;

BAKERIES; CLUSTER ANALYSIS; FOOD PRODUCTS; KNOWLEDGE BASED SYSTEMS; PRINCIPAL COMPONENT ANALYSIS; TEXTURES;

QUALITY CONTROL;

EID: 77955988121     PISSN: 08878250     EISSN: 1745459X     Source Type: Journal    
DOI: 10.1111/j.1745-459X.2009.00247.x     Document Type: Article

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