Most preferred level of sugar : rapid measure and consumption test
- Author
- DAILLANT, B; ISSANCHOU, S
Inst. national recherche agronomique, lab. recherches arômes, 21034 Dijon, France - Source
Journal of sensory studies. 1991, Vol 6, Num 3, pp 131-144 ; ref : 12 ref
- 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 Analyse statistique Application Consommation Méthode essai Sucre Yaourt
- Keyword (en)
- Sensory analysis Statistical analysis Application Consumption Test method Sugar Yogurt
- Keyword (es)
- Análisis sensorial Análisis estadístico Aplicación Consumo Método ensayo Azúcar Yogur
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B04 Milk and cheese industries. Ice creams
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 5143774
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.1991.tb00510.x 
https://dx.doi.org/10.1111/j.1745-459X.1991.tb00510.x
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