The Profile Method of Flavor Analysis
- 1 January 1957
- book chapter
- Published by Elsevier
- Vol. 7, 1-40
- https://doi.org/10.1016/s0065-2628(08)60245-1
Abstract
No abstract availableThis publication has 13 references indexed in Scilit:
- ERRORS OF THE SECOND KIND IN ORGANOLEPTIC DIFFERENCE TESTINGJournal of Food Science, 1954
- The use of some imitation flavors for masking distasteful drugs. I. Ammonium chlorideJournal of the American Pharmaceutical Association (Scientific ed.), 1951
- The use of some imitation flavors for masking distasteful drugs. II. Quinine hydrochlorideJournal of the American Pharmaceutical Association (Scientific ed.), 1951
- Organoleptic tests in the food industry. I. General introduction and quality of animal productsJournal of the Society of Chemical Industry, 1949
- Analysis of Foods by Sensory Difference TestsPublished by Elsevier ,1949
- Measurement of Food AcceptanceIndustrial & Engineering Chemistry, 1948
- The flavor problem of soybean oil II. Organoleptic evaluationJournal of Oil & Fat Industries, 1947
- SOME MODIFICATIONS OF THE PAIRED‐EATING METHOD IN MEAT COOKERY RESEARCH 1Journal of Food Science, 1940
- A NEW SUBJECTIVE METHOD OF TESTING TENDERNESS IN MEAT—THE PAIRED‐EATING METHODJournal of Food Science, 1936
- The Paired-Feeding Method in Nutrition Experiments and Its Application to the Problem of Cystine Deficiencies in Food ProteinsJournal of Nutrition, 1930