Selected sensory methods problems and approaches to measuring hedonics a symposium

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Selected sensory methods problems and approaches to measuring hedonics

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Bibliografiske detaljer
Institution som forfatter:	ASTM Committee E-18 on Sensory Evaluation of Materials and Products
Andre forfattere:	Kuznicki, J.T, Rutkiewcz, A.F, Johnson, R. A.
Format:	Bog
Sprog:	engelsk
Udgivet:	Philadelphia ASTM 1982
Serier:	ASTM special technical publication 773
Fag:	Sensory evaluation
Tags:	Tilføj Tag Ingen Tags, Vær først til at tagge denne postø!

Lignende værker

Basic sensory methods for food evaluation /
Udgivet: (1989)

Sensory properties of foods /
Udgivet: (1977)

Sensory analysis of foods /
Udgivet: (1984)

Sensory evaluation of food theory and practice
af: Jellinek, Gisela
Udgivet: (1984)

Sensory properties of foods /
Udgivet: (1977)

Sensory methodology for food comparison of (1) Statistical designs, (2) panel training and experience, and (3) evaluation techniques
af: Chambers, Robert W., Edgar
Udgivet: (1983)

Sensory evaluation of food : statistical methods and procedures /
af: O'Mahony, Michael, 1942-
Udgivet: (1986)

Principles of sensory evaluation of food
af: Amerine, M. A. (Maynard Andrew), 1911-
Udgivet: (1965)

Sensory evaluation practices
af: Stone, Herbert
Udgivet: (1985)

Sensory quality in foods and beverages
Udgivet: (1983)

New directions for product testing and sensory analysis of foods /
af: Moskowitz, Howard R.
Udgivet: (1985)

ASTM manual on consumer sensory evaluation /
Udgivet: (1979)

Sensory Methodologies and Methods: A Scoping Review
af: Kathleen C. Sitter, et al.
Udgivet: (2025-06-01)

Sensory deprivation : a symposium held at Harvard Medical School /
Udgivet: (1961)

Multispectral imaging as a predictive tool for freshness of whole Atlantic cod: Compared with sensory, chemical and microbiological analysis
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Effect of different fermentation methods on the aroma and sensory characteristics of Musalais wine
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Guidelines for sensory analysis in food product development and quality control /
Udgivet: (1992)

Evaluation of the Bacterial Inhibitory Activity of Rhodotorula mucilaginosa on the Sensory Qualities of the Juice Compared with the Synthetic Dye
af: Abdul Rahman Ajaj Khalaf, et al.
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Sensory and Statistical Analysis of Banjarbaru Rice Production: Hedonic Evaluation, Sensory Attributes, and Normal Distribution
af: Fitri Mahyudi, et al.
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Manual for proximate and sensory analysis of food /
af: Baqar, M.R
Udgivet: (1986)

Social evaluative implications of sensory adaptation to human voices
af: Kelsey L. Neuenswander, et al.
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Investigation of the EATS Feeding Assessment as an Outcome Measure: A Case Series
af: Blair Carsone, et al.
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Sensory Processing Difficulties in Children With Eosinophilic Esophagitis
af: Muserrefe Nur Keles, et al.
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Quality Assessment of Prune Jam with Different Concentration Methods Based on Physicochemical Properties, GC-IMS, and Intelligent Sensory Analysis
af: Rui Yang, et al.
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Impact of Apple Pulp on Textural Characteristics, Microstructure, Volatile Profile, and Sensory Acceptance of Yogurts
af: Dimitra Dimitrellou, et al.
Udgivet: (2025-07-01)

Bajič, Blaž, Ana Svetel (eds.) Sensory Environmental Relationships: Between Memories of the Past and Imaginings of the Future, 2023
af: Liling Yan
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Sensory structures of lungs and airways
af: L. V. Filippova, et al.
Udgivet: (2011-06-01)

Physicochemical and Sensory Evaluation of Romanian Monofloral Honeys from Different Supply Chains
af: Elena Daniela Bratosin, et al.
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Consumer Preferences for Low-Amylose Rice: A Sensory Evaluation and Best–Worst Scaling Approach
af: Asato Mizuki, et al.
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Nutritional Profiles, Functional Properties, and Sensory Characteristics of Crackers from Orange-fleshed and White-fleshed Sweet Potato Varieties
af: Ernest Chukwudi Ogbete, et al.
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Flavor: it's chemical, behavior and commercial aspects : proceedings of the Arthur D. Little, Inc., Flavor Symposium, 1977 /
Udgivet: (1978)

Sensory Evaluation of Cultural Relics Imitations of Qing Dynasty Imperial Lacquered Wooden Furniture
af: Qirong Li, et al.
Udgivet: (2025-06-01)

The impact of fruits on the sensory acceptability of yogurt among Generation Z
af: Veljović Sonja, et al.
Udgivet: (2025-01-01)

The Effectiveness of Proximal Sensory Rehabilitation Exercises on Reflex Inhibition in Children with Developmental Coordination Disorder
af: Fatemeh Izadpanah, et al.
Udgivet: (2025-06-01)

Properties and sensory acceptability of creatine-fortified foods using ultra-micronized creatine monohydrate – the KREAFOOD Project
af: Julián Quintero-Quiroz, et al.
Udgivet: (2025-09-01)

Extraction and physicochemical properties of gelatin from chicken feet of different ages and its effect on sensory evaluation of the developed yogurt
af: Abdalbasit A. Mariod, et al.
Udgivet: (2025-06-01)

Comparative multimodal sensory testing in multifocal motor neuropathy and multifocal variant of chronic inflammatory demyelinating polyradiculoneuropathy
af: T. A. Tumilovich, et al.
Udgivet: (2024-03-01)

Sensory adaptation modulates coding and the perceptual quality of odor mixtures
af: Nicolás Pírez, et al.
Udgivet: (2025-07-01)

Motor and sensory alalia: diagnostic difficulties
af: M. Yu. Bobylova, et al.
Udgivet: (2018-01-01)

Inclusión sensorial en campañas de marketing para personas con discapacidad desde el neuromarketing inclusivo
af: Marcela Díaz
Udgivet: (2025-07-01)