DEVELOPMENT OF A SENSORY VOCABULARY FOR WARMED-OVER FLAVOR: PART II. IN CHICKEN MEAT.
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- Journal of Sensory Studies, 1999, v. 14, n. 1, p. 67, doi. 10.1111/j.1745-459X.1999.tb00105.x
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- Publication type:
- Article
Works matching IS 08878250 AND DT 1999 AND VI 14 AND IP 1
Results: 7
1
2
NOTE ON COMPUTERIZED DATA COLLECTION IN CONSUMER SENSORY EVALUATION.
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- Journal of Sensory Studies, 1999, v. 14, n. 1, p. 19, doi. 10.1111/j.1745-459X.1999.tb00102.x
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- Article
3
DEVELOPMENT OF A SENSORY VOCABULARY FOR WARMED-OVER FLAVOR: PART I. IN PORCINE MEAT.
- Published in:
- Journal of Sensory Studies, 1999, v. 14, n. 1, p. 47, doi. 10.1111/j.1745-459X.1999.tb00104.x
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- Article
4
SAME-DIFFERENT DISCRIMINATION TESTS WITH INTERSTIMULUS DELAYS UP TO ONE DAY.
- Published in:
- Journal of Sensory Studies, 1999, v. 14, n. 1, p. 1, doi. 10.1111/j.1745-459X.1999.tb00101.x
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- Article
5
THE EFFECT OF INFORMATION RELATED TO FAT CONTENT AND TASTE ON CONSUMER RESPONSES TO A REDUCED-FAT FRANKFURTER AND A REDUCED-FAT CHOCOLATE BAR.
- Published in:
- Journal of Sensory Studies, 1999, v. 14, n. 1, p. 35, doi. 10.1111/j.1745-459X.1999.tb00103.x
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- Article
6
SENSORY ANALYSIS OF BURGUNDY PINOT NOIR WINES: A COMPARISON OF ORTHONASAL AND RETRONASAL PROFILING.
- Published in:
- Journal of Sensory Studies, 1999, v. 14, n. 1, p. 97, doi. 10.1111/j.1745-459X.1999.tb00107.x
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- Article
7
SENSORY EVALUATION BASED ON VERBAL JUDGMENTS.
- Published in:
- Journal of Sensory Studies, 1999, v. 14, n. 1, p. 79, doi. 10.1111/j.1745-459X.1999.tb00106.x
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- Publication type:
- Article