Instrumental and sensory evaluation of textural attributes in cheese analogs : A correlation study
- Author
- PEREIRA, R. B1 ; BENNETT, R. J2 ; LUCKMAN, M. S3
[1] The Horticulture and Food Research Institute of New Zealand 120 Mt Albert Road, Private Bag 92 169, Auckland, New Zealand
[2] Institute of Food, Nutrition and Human Health Massey University, Private Bag 11222, Palmerston North, New Zealand
[3] ACNielsen Level 2, ACNielsen Centre, PO Box 33819, Takapuna, Auckland, New Zealand - Source
Journal of sensory studies. 2005, Vol 20, Num 5, pp 434-453, 20 p ; ref : 2 p.1/4
- CODEN
- JSSDEO
- ISSN
- 0887-8250
- Scientific domain
- Food science technology
- Publisher
- Blackwell, Malden, MA
- Publication country
- United States
- Document type
- Article
- Language
- English
- Keyword (fr)
- Analyse sensorielle Texture
- Keyword (en)
- Sensory analysis Texture
- Keyword (es)
- Análisis sensorial Textura
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A01 Methods of analysis, processing and quality control, regulation, standards
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 17485813
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1111/j.1745-459X.2005.00038.x 
https://dx.doi.org/10.1111/j.1745-459X.2005.00038.x
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