Development of a picture‐scale‐questionnaire to assess liking for fatty, salty, sweet, and umami seasonings compared to a sensory evaluation for Japanese consumers

Publisher： John Wiley & Sons Inc

E-ISSN： 1745-459x|33|1|joss.12306-joss.12306

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

Effect of sustainability information on consumers' liking of freshwater prawn (Macrobrachium rosenbergii)

By  

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Vol. 95, Iss. 15, 2015-12 ,pp. : 3160-3164

John Wiley & Sons Inc

Access to resources Recommend Favorite

Sensory and Quality Evaluation of Traditional Compared with Power Ultrasound Processed Corn (Zea Mays) Tortilla Chips

By  

JOURNAL OF FOOD SCIENCE, Vol. 80, Iss. 6, 2015-06 ,pp. : S1368-S1376

John Wiley & Sons Inc

Access to resources Recommend Favorite

Diversity in Sensory Quality and Determining Factors Influencing Mandarin Flavor Liking

By  

JOURNAL OF FOOD SCIENCE, Vol. 80, Iss. 2, 2015-02 ,pp. : S418-S425

John Wiley & Sons Inc

Access to resources Recommend Favorite

The use of Nannochloropsis sp. as a source of omega‐3 fatty acids in dry pasta: chemical, technological and sensory evaluation

By  

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Vol. 53, Iss. 2, 2018-02 ,pp. : 499-507

John Wiley & Sons Inc

Access to resources Recommend Favorite

Evaluation of Cold Tolerance in NERICAs Compared with Japanese Standard Rice Varieties at the Reproductive Stage

By  

JOURNAL OF AGRONOMY AND CROP SCIENCE, Vol. 201, Iss. 6, 2015-12 ,pp. : 461-472

John Wiley & Sons Inc

Access to resources Recommend Favorite