Preference mapping of salmon-sauce combinations: The influence of temporal properties

Food Quality and Preference

Volumn 27, Issue 2, 2013, Pages 120-127

  Paulsen, Morten T ^a,b   Næs, Tormod ^a   Ueland, Øydis ^a   Rukke, Elling Olav ^b   Hersleth, Margrethe ^a,b  

^a NOFIMA   (Norway)

^b NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

Author keywords

Culinary; Preference mapping; Salmon; Sauce; TDS

Indexed keywords

EID: 84881325231     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodqual.2012.09.010     Document Type: Article

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