DEVELOPMENT OF SENSORY ATTRIBUTE POOL OF BREWED COFFEE.
- Published in:
- Journal of Sensory Studies, 2009, v. 24, n. 1, p. 111, doi. 10.1111/j.1745-459X.2008.00198.x
- By:
- Publication type:
- Article
Works matching IS 08878250 AND DT 2009 AND VI 24 AND IP 1
Results: 9
1
2
MULTIDIMENSIONAL REPRESENTATION OF THE STANDARD SCALES OF FOOD TEXTURE.
- Published in:
- Journal of Sensory Studies, 2009, v. 24, n. 1, p. 93, doi. 10.1111/j.1745-459X.2008.00197.x
- By:
- Publication type:
- Article
3
OPTIMIZATION OF THE SENSORY ACCEPTABILITY OF A REDUCED SALT MODEL READY MEAL.
- Published in:
- Journal of Sensory Studies, 2009, v. 24, n. 1, p. 133, doi. 10.1111/j.1745-459X.2008.00199.x
- By:
- Publication type:
- Article
4
RELIABILITY OF SENSORY ASSESSORS: ISSUES OF COMPLEXITY.
- Published in:
- Journal of Sensory Studies, 2009, v. 24, n. 1, p. 25, doi. 10.1111/j.1745-459X.2008.00193.x
- By:
- Publication type:
- Article
5
COMPARING TRANS-FAT AND TRANS-FAT-FREE DOUGHNUT SHORTENINGS BASED ON SENSORY EVALUATION AND OIL DEGRADATION.
- Published in:
- Journal of Sensory Studies, 2009, v. 24, n. 1, p. 41, doi. 10.1111/j.1745-459X.2008.00194.x
- By:
- Publication type:
- Article
6
CONSUMER'S COLOR ACCEPTANCE OF STRAWBERRY NECTARS FROM PUREE.
- Published in:
- Journal of Sensory Studies, 2009, v. 24, n. 1, p. 78, doi. 10.1111/j.1745-459X.2008.00196.x
- By:
- Publication type:
- Article
7
SEASONALITY AND THE ALGEBRA OF FOOD PREFERENCES REVEALED THROUGH PRODUCT CONCEPTS.
- Published in:
- Journal of Sensory Studies, 2009, v. 24, n. 1, p. 58, doi. 10.1111/j.1745-459X.2008.00195.x
- By:
- Publication type:
- Article
8
EDITORIAL.
- Published in:
- 2009
- By:
- Publication type:
- Editorial
9
Abstracts: Inaugural Conference of the Society of Sensory Professionals Cincinnati Marriott at River Center, Covington, Kentucky 5–7 November 2008.
- Published in:
- 2009
- Publication type:
- Abstract