Effect of training procedure on the performance of descriptive panels
- 1 January 1994
- journal article
- Published by Elsevier in Food Quality and Preference
- Vol. 5 (3) , 203-214
- https://doi.org/10.1016/0950-3293(94)90036-1
Abstract
No abstract availableKeywords
This publication has 14 references indexed in Scilit:
- Comparison of Descriptive Terminology Systems for Sensory Evaluation of Fluid MilkJournal of Food Science, 1992
- DETECTION AND INTERPRETATION OF VARIATION WITHIN AND BETWEEN ASSESSORS IN SENSORY PROFILINGJournal of Sensory Studies, 1991
- A STATISTICAL TEST OF CONSENSUS OBTAINED FROM GENERALIZED PROCRUSTES ANALYSIS OF SENSORY DATAJournal of Sensory Studies, 1991
- TASTE DESCRIPTIVE ANALYSIS: CONCEPT FORMATION, ALIGNMENT AND APPROPRIATENESSJournal of Sensory Studies, 1990
- Comparison of Four Sensory Evaluation Methods for Assessing Cooked Dry Bean FlavorJournal of Food Science, 1989
- THE APPLICATION OF TWO FREE‐CHOICE PROFILE METHODS TO INVESTIGATE THE SENSORY CHARACTERISTICS OF CHOCOLATEJournal of Sensory Studies, 1989
- THE IMPORTANCE OF LANGUAGE IN DESCRIBING PERCEPTIONSJournal of Sensory Studies, 1986
- Flavor Description of White Wine by "Expert" and Nonexpert Wine ConsumersJournal of Food Science, 1984
- FLAVOUR CHARACTERIZATION BY TRAINED AND UNTRAINED ASSESSORSJournal of the Institute of Brewing, 1979
- Multivariate analysis of flavour terms used by experts and non-experts for describing teasJournal of the Science of Food and Agriculture, 1974