SENSORY PROFILE DESCRIPTION OF MOZZARELLA CHEESE AND ITS RELATIONSHIP WITH CONSUMER PREFERENCE.
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- Journal of Sensory Studies, 1997, v. 12, n. 4, p. 285, doi. 10.1111/j.1745-459X.1997.tb00068.x
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- Publication type:
- Article
Works matching IS 08878250 AND DT 1997 AND VI 12 AND IP 4
Results: 5
1
2
THE USE OF LANGUAGE BY TRAINED AND UNTRAINED EXPERIENCED WINE TASTERS.
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- Journal of Sensory Studies, 1997, v. 12, n. 4, p. 267, doi. 10.1111/j.1745-459X.1997.tb00067.x
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- Article
3
TIME-INTENSITY MEASUREMENT OF MATRIX EFFECTS ON RETRONASAL AROMA PERCEPTION.
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- Journal of Sensory Studies, 1997, v. 12, n. 4, p. 303, doi. 10.1111/j.1745-459X.1997.tb00069.x
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- Publication type:
- Article
4
CHANGES IN THE PERCEIVED TEXTURAL PROPERTIES OF CHEDDAR CHEESE DURING MATURATION.
- Published in:
- Journal of Sensory Studies, 1997, v. 12, n. 4, p. 255, doi. 10.1111/j.1745-459X.1997.tb00066.x
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- Article
5
EVALUATION OF WINE QUALITY USING A SMALL-PANEL HEDONIC SCALING METHOD.
- Published in:
- Journal of Sensory Studies, 1997, v. 12, n. 4, p. 317, doi. 10.1111/j.1745-459X.1997.tb00070.x
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- Publication type:
- Article