RELATIONSHIPS BETWEEN SENSORY ATTRIBUTES IN COOKED MEAT
- 1 March 1984
- journal article
- research article
- Published by Wiley in Journal of Texture Studies
- Vol. 15 (1) , 33-48
- https://doi.org/10.1111/j.1745-4603.1984.tb00365.x
Abstract
No abstract availableThis publication has 17 references indexed in Scilit:
- PSYCHORHEOLOGY ‐ ITS FOUNDATIONS AND CURRENT OUTLOOK1Journal of Texture Studies, 1977
- The use of a rotational fitting technique in the interpretation of sensory scores for different characteristicsInternational Journal of Food Science & Technology, 1976
- THE TERMINOLOGY OF FOOD TEXTUREJournal of Texture Studies, 1974
- EFFECTS OF INTRAMUSCULAR COLLAGEN AND ELASTIN ON BOVINE MUSCLE TENDERNESSJournal of Food Science, 1973
- MEAT TEXTURE: I. Subjective Assessment of the Texture of Cooked BeefJournal of Texture Studies, 1972
- Some distance properties of latent root and vector methods used in multivariate analysisBiometrika, 1966
- Texture Profile MethodJournal of Food Science, 1963
- Tenderness of Beef.Journal of Food Science, 1962
- Tenderness of Beef.Journal of Food Science, 1962
- Tenderness of Beef..Journal of Food Science, 1962