Identification of sensory and non-sensory factors involved in food consumption: A study with extruded corn-based snacks.
- Published in:
- Journal of Sensory Studies, 2017, v. 32, n. 6, p. n/a, doi. 10.1111/joss.12299
- By:
- Publication type:
- Article
Works matching IS 08878250 AND DT 2017 AND VI 32 AND IP 6
Results: 7
1
2
Issue Information.
- Published in:
- Journal of Sensory Studies, 2017, v. 32, n. 6, p. n/a, doi. 10.1111/joss.12232
- Publication type:
- Article
3
Comparing preferred attribute elicitation to trained panelists' evaluations using a novel food product.
- Published in:
- Journal of Sensory Studies, 2017, v. 32, n. 6, p. n/a, doi. 10.1111/joss.12300
- By:
- Publication type:
- Article
4
Taste-active peptides and amino acids of pork meat as components of dry-cured meat products: An in-silico study.
- Published in:
- Journal of Sensory Studies, 2017, v. 32, n. 6, p. n/a, doi. 10.1111/joss.12301
- By:
- Publication type:
- Article
5
Differences in consumer perception of Korean traditional soybean paste ( Doenjang) between younger and older consumers by blind and informed tests.
- Published in:
- Journal of Sensory Studies, 2017, v. 32, n. 6, p. n/a, doi. 10.1111/joss.12302
- By:
- Publication type:
- Article
6
The effect of training on the temporal dominance of sensations method: A study with milk protein hydrolysates.
- Published in:
- Journal of Sensory Studies, 2017, v. 32, n. 6, p. n/a, doi. 10.1111/joss.12303
- By:
- Publication type:
- Article
7
Society of Sensory Professionals.
- Published in:
- Journal of Sensory Studies, 2017, v. 32, n. 6, p. n/a, doi. 10.1111/joss.12304
- Publication type:
- Article