Descriptive Profile Analysis of Cooked, Stored, and Reheated Chicken Patties
- 30 June 1988
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 53 (4) , 1086-1090
- https://doi.org/10.1111/j.1365-2621.1988.tb13536.x
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
- Sensory Analysis and Thiobarbituric Acid Values of Precooked Chicken Patties Stored Up to Three Days and Reheated by Two MethodsPoultry Science, 1988
- DEVELOPMENT OF CHICKEN FLAVOR DESCRIPTIVE ATTRIBUTE TERMS AIDED BY MULTIVARIATE STATISTICAL PROCEDURES1Journal of Sensory Studies, 1987
- Sensory Aroma Scores and TBA Values as Indices of Warmed-Over Flavor in PorkJournal of Food Science, 1986
- A STANDARDIZED LEXICON OF MEAT WOF DESCRIPTORS1Journal of Sensory Studies, 1986
- Multivariate analysis of sensory data: a comparison of methodsChemical Senses, 1986
- Evaluation of 2-thiobarbituric acid reactive substances (TBRS) in relation to warmed-over flavor (WOF) development in cooked chickenJournal of Agricultural and Food Chemistry, 1985
- Mechanism Responsible for Warmed-Over Flavor in Cooked MeatPublished by American Chemical Society (ACS) ,1983
- PERCEPTION AND ANALYSIS: A PERSPECTIVE VIEW OF ATTEMPTS TO FIND CAUSAL RELATIONS BETWEEN SENSORY AND OBJECTIVE DATA SETSPublished by Walter de Gruyter GmbH ,1981