Author： Duizer L.M. Bloom K. Findlay C.J.
Publisher： Elsevier
ISSN： 0950-3293
Source： Food Quality and Preference, Vol.6, Iss.2, 1995-01, pp. : 121-126
Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.
Abstract
Related content
Time-intensity studies of astringent taste
By Valentova H. Skrovankova S. Panovska Z. Pokorny J.
Food Chemistry, Vol. 78, Iss. 1, 2002-07 ,pp. :
Access to resources
Recommend
A parametric model to average time-intensity taste data
By Garrido D. Calvino A. Hough G.
Food Quality and Preference, Vol. 12, Iss. 1, 2001-01 ,pp. :
Modeling the sweetness response using time-intensity data
By Pfeiffer J.F. Boulton R.B. Noble A.C.
Food Quality and Preference, Vol. 11, Iss. 1, 2000-01 ,pp. :
Time-intensity as a tool for the measurement of meat tenderness
By Butler G. Poste L.M. Mackie D.A. Jones A.
Food Quality and Preference, Vol. 7, Iss. 3, 1996-07 ,pp. :
Modelling time-intensity curves using prototype curves
Food Quality and Preference, Vol. 8, Iss. 2, 1997-03 ,pp. :