Sensory evaluation in quality control: an overview, new developments and future opportunities

By Munoz A.M.  

Food Quality and Preference, Vol. 13, Iss. 6, 2002-09 ,pp. : 329-339

Elsevier

Access to resources Recommend Favorite

The effect of number of sensory assessments on the accuracy of treatment comparisons in meat quality trials

By Cheng K.J.   El-Hawary M.M.   Ragab A.M.   El-Azim A.A.   Elibiari S.   Cook G.L.   Homer D.B.  

Food Quality and Preference, Vol. 7, Iss. 2, 1996-04 ,pp. : 95-99

Elsevier

Access to resources Recommend Favorite

Chemical and sensory quality of lamb meat burgers from Manchego Spanish breed

By Linares M. B.   Cózar A.   Garrido M. D.   Vergara H.  

International Journal of Food Sciences and Nutrition, Vol. 63, Iss. 7, 2012-11 ,pp. : 843-852

Informa Healthcare

Access to resources Recommend Favorite

The use of gene technology for optimal development of pork meat quality

By de Vries A.G.   Faucitano L.   Sosnicki A.   Plastow G.S.  

Food Chemistry, Vol. 69, Iss. 4, 2000-06 ,pp. : 397-405

Elsevier

Access to resources Recommend Favorite

Effects of prolonged storage on the sensory quality and consumer acceptance of sous vide meat-based recipe dishes

By Armstrong G.A.   McIlveen H.  

Food Quality and Preference, Vol. 11, Iss. 5, 2000-09 ,pp. : 377-385

Elsevier

Access to resources Recommend Favorite