Using quantitative descriptive analysis and temporal dominance of sensations analysis as complementary methods for profiling commercial blackcurrant squashes
- Author
- NG, M1 ; LAWLOR, J. B2 ; CHANDRA, S2 ; CHAYA, C3 ; HEWSON, L1 ; HORT, J1
[1] Division of Food Sciences, University of Nottingham, Sutton Bonington Campus,, Loughborough, Leics LE12 5RD, United Kingdom
[2] Glaxo SmithKline, Coleford, United Kingdom
[3] Escuela Técnica Superior de Ingenieros Agrónomos, Universidad Politécnica de Madrid, Spain - Source
Food quality and preference. 2012, Vol 25, Num 2, pp 121-134, 14 p ; ref : 3/4 p
- ISSN
- 0950-3293
- Scientific domain
- Food science technology
- Publisher
- Elsevier, Kidlington
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Commercial blackcurrant squash Quantitative descriptive analysis Temporal dominance of sensations
- Keyword (fr)
- Analyse quantitative Cassis Courge Méthode analyse Baie (fruit) Fruit
- Keyword (en)
- Quantitative analysis Blackcurrant Squash Analysis method Berry Fruit
- Keyword (es)
- Análisis cuantitativo Casis Calabacera Método análisis Baya (fruto) Fruto
- 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
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B09 Fruit and vegetable industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 25803401
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
10.1016/j.foodqual.2012.02.004 
https://dx.doi.org/10.1016/j.foodqual.2012.02.004
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