Do panelists memorize products when performing descriptive analysis on few products?

E-ISSN： 1745-459x|33|1|joss.12305-joss.12305

ISSN： 0887-8250

Source： JOURNAL OF SENSORY STUDIES (ELECTRONIC), Vol.33, Iss.1, 2018-02, pp. : n/a-n/a

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

Solar drying of agricultural products

By Bala BK Janjai Serm

Stewart Postharvest Review, Vol. 9, Iss. 2, 2013-09 ,pp. : 1-8

Stewart Postharvest Solutions

Access to resources Recommend Favorite

Assessment of the previous heat treatment given to meat products in the temperature range 40°–90°C. Part 1: Soluble nitrogen analysis

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Vol. 21, Iss. 2, 1986-10 ,pp. : 117-122

John Wiley & Sons Inc

Access to resources Recommend Favorite

Assessment of the previous heat treatment given to meat products in the temperature range 40°–90°C. Part 1: Soluble nitrogen analysis

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Vol. 950-5423, Iss. 2, 1986-10 ,pp. : 117-122

John Wiley & Sons Inc

Access to resources Recommend Favorite

Development of Consumer Acceptable Products using CUB Analysis: An Example with burgers from Dairy Cattle

JOURNAL OF SENSORY STUDIES (ELECTRONIC), Vol. 887-8250, Iss. 5, 2015-10 ,pp. : 413-424

John Wiley & Sons Inc

Access to resources Recommend Favorite

Development of Consumer Acceptable Products using CUB Analysis: An Example with burgers from Dairy Cattle

JOURNAL OF SENSORY STUDIES (ELECTRONIC), Vol. 30, Iss. 5, 2015-10 ,pp. : 413-424

John Wiley & Sons Inc

Access to resources Recommend Favorite