Development of a sensory vocabulary for warmed-over flavor : Part II. In chicken meat
- Author
- BYRNE, D. V1 ; BREDIE, W. L. P1 ; MARTENS, M1
[1] Department of Dairy and Food Science, The Royal Veterinary and Agricultural University, Rolighedsvej 30, Frederiksberg, Denmark - Source
Journal of sensory studies. 1999, Vol 14, Num 1, pp 67-78 ; ref : 1 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 Descripteur Flaveur Muscle grand pectoral Pâté viande Réchauffage Terminologie Viande poulet Vocabulaire contrôlé Produit carné
- Keyword (en)
- Sensory analysis Descriptor Flavor Pectoralis major muscle Meat pate Reheating Terminology Chicken meat Controlled vocabulary Meat product
- Keyword (es)
- Análisis sensorial Descriptor Flavor Músculo pectoral mayor Pasta carne Recalentamiento Terminología Carne pollo Vocabulario controlado Producto de carne
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B05 Meat and meat product industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 1942713
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.1999.tb00105.x 
https://dx.doi.org/10.1111/j.1745-459X.1999.tb00105.x
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