Works matching IS 08878250 AND DT 2017 AND VI 32 AND IP 5
Results: 7
Effects of the type of reference scale on descriptive sensory analysis of cooked rice: Universal aromatic scale versus rice aromatic scale.
- Published in:
- Journal of Sensory Studies, 2017, v. 32, n. 5, p. n/a, doi. 10.1111/joss.12295
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- Publication type:
- Article
Influence of cluster analysis procedures on variation explained and consumer orientation in internal and external preference maps.
- Published in:
- Journal of Sensory Studies, 2017, v. 32, n. 5, p. n/a, doi. 10.1111/joss.12296
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- Publication type:
- Article
Cross-cultural development of hibiscus tea sensory lexicons for trained and untrained panelists.
- Published in:
- Journal of Sensory Studies, 2017, v. 32, n. 5, p. n/a, doi. 10.1111/joss.12297
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- Article
Society of Sensory Professionals.
- Published in:
- Journal of Sensory Studies, 2017, v. 32, n. 5, p. n/a, doi. 10.1111/joss.12298
- Publication type:
- Article
Effect of flour information (origin and organic) and consumer attitude to health and natural product on bread acceptability of Korean consumers.
- Published in:
- Journal of Sensory Studies, 2017, v. 32, n. 5, p. n/a, doi. 10.1111/joss.12281
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- Article
Comparison of a descriptive analysis and instrumental measurements (electronic nose and electronic tongue) for the sensory profiling of Korean fermented soybean paste ( doenjang).
- Published in:
- Journal of Sensory Studies, 2017, v. 32, n. 5, p. n/a, doi. 10.1111/joss.12282
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- Publication type:
- Article
Issue Information.
- Published in:
- Journal of Sensory Studies, 2017, v. 32, n. 5, p. n/a, doi. 10.1111/joss.12231
- Publication type:
- Article