SENSORY AND PHYSICAL PROPERTIES OF EXTRUDED POTATO PUFFS.
- Published in:
- Journal of Sensory Studies, 1996, v. 11, n. 3, p. 227, doi. 10.1111/j.1745-459X.1996.tb00043.x
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- Publication type:
- Article
Works matching IS 08878250 AND DT 1996 AND VI 11 AND IP 3
Results: 5
1
2
PERCEPTION OF FAT IN A MILK MODEL SYSTEM USING MULTIDIMENSIONAL SCALING.
- Published in:
- Journal of Sensory Studies, 1996, v. 11, n. 3, p. 175, doi. 10.1111/j.1745-459X.1996.tb00040.x
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- Publication type:
- Article
3
A COMPARISON OF METHODOLOGY APPLIED TO THE SELECTION OF A PANEL FOR SENSORY EVALUATION OF INSTANT COFFEE.
- Published in:
- Journal of Sensory Studies, 1996, v. 11, n. 3, p. 211, doi. 10.1111/j.1745-459X.1996.tb00042.x
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- Publication type:
- Article
4
PRINCIPAL COMPONENTS AND CLUSTER ANALYSIS FOR DESCRIPTIVE SENSORY ASSESSMENT OF INSTANT COFFEE.
- Published in:
- Journal of Sensory Studies, 1996, v. 11, n. 3, p. 191, doi. 10.1111/j.1745-459X.1996.tb00041.x
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- Publication type:
- Article
5
VOLATILE FLAVOR COMPOUNDS AFFECTING CONSUMER ACCEPTABILITY OF KIWIFRUIT.
- Published in:
- Journal of Sensory Studies, 1996, v. 11, n. 3, p. 247, doi. 10.1111/j.1745-459X.1996.tb00044.x
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- Publication type:
- Article