THE INFLUENCE OF STORAGE TIME ON SENSORY INTENSITY OF AROMA AND FLAVOUR SUBSTANCES
- Author
- TILGNER DJ; ZIMINSKA H
UL. ABRAHAMA 1M.3A/SOPOT 81-825/POL - Source
- NAHRUNG; ISSN 0027-769X; DDR; DA. 1982; VOL. 26; NO 7-8; PP. 633-637; ABS. GER/RUS; BIBL. 5 REF.
- Document type
- Article
- Language
- English
- Keyword (fr)
- ALIMENT AROME COMPOSE VOLATIL ALTERATION PROPRIETE ORGANOLEPTIQUE FLAVEUR SEUIL PERCEPTION CONTROLE QUALITE ANALYSE SENSORIELLE ENTREPOSAGE AROMATISANT EPICE TECHNOLOGIE ALIMENTAIRE
- Keyword (en)
- FOOD AROMA VOLATILE COMPONENT SPOILAGE ORGANOLEPTIC PROPERTIES FLAVOR PERCEPTION THRESHOLD QUALITY CONTROL SENSORIAL ANALYSIS WARE HOUSING FLOWERING SPICE FOOD SCIENCES
- Keyword (es)
- TECNOLOGIA
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- PASCAL82X0385093
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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