AMBIENT LIGHTING MODIFIES THE FLAVOR OF WINE.
- Published in:
- Journal of Sensory Studies, 2009, v. 24, n. 6, p. 797, doi. 10.1111/j.1745-459X.2009.00239.x
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- Publication type:
- Article
Works matching IS 08878250 AND DT 2009 AND VI 24 AND IP 6
Results: 6
1
2
BP NEURAL NETWORK FOR EVALUATING SENSORY TEXTURE PROPERTIES OF COOKED SAUSAGE.
- Published in:
- Journal of Sensory Studies, 2009, v. 24, n. 6, p. 833, doi. 10.1111/j.1745-459X.2009.00240.x
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- Publication type:
- Article
3
CONSUMER PERCEPTION OF FAT REDUCTION IN CHEESE.
- Published in:
- Journal of Sensory Studies, 2009, v. 24, n. 6, p. 902, doi. 10.1111/j.1745-459X.2009.00243.x
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- Publication type:
- Article
4
THE INVESTIGATION OF GENDER-RELATED SENSITIVITY DIFFERENCES IN FOOD PERCEPTION.
- Published in:
- Journal of Sensory Studies, 2009, v. 24, n. 6, p. 922, doi. 10.1111/j.1745-459X.2009.00245.x
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- Publication type:
- Article
5
ASSESSING CONSUMER EXPECTATIONS FOR FOOD BARS BY CONJOINT ANALYSIS.
- Published in:
- Journal of Sensory Studies, 2009, v. 24, n. 6, p. 851, doi. 10.1111/j.1745-459X.2009.00241.x
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- Publication type:
- Article
6
SENSORY APPROACH TO MEASURE FRAGRANCE INTENSITY ON THE SKIN.
- Published in:
- Journal of Sensory Studies, 2009, v. 24, n. 6, p. 871, doi. 10.1111/j.1745-459X.2009.00242.x
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- Publication type:
- Article