Comparison between temporal dominance of sensations (TDS) and key-attribute sensory profiling for evaluating solid food with contrasting textural layers: Fish sticks

Food Quality and Preference

Volumn 24, Issue 1, 2012, Pages 111-118

  Albert, A ^a   Salvador, A ^a   Schlich, P ^b   Fiszman, S ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

^b CENTRE DES SCIENCES DU GOÛT ET DE L ALIMENTATION   (France)

Author keywords

Crunchiness; Deep frying; Fish sticks; Key attribute sensory profiling; Microwaving; Oven; TDS; Temporal dominance of sensations

Indexed keywords

EID: 83855162255     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodqual.2011.10.003     Document Type: Article

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