Sensory panel consistency during development of a vocabulary for warmed-over flavour
Authors:
- D.V ByrneDBD.V Byrne
- W.L.P BredieW.L.P Bredie
- 1 April 2001
- journal article
- research article
- Published by Elsevier in Food Quality and Preference
- Vol. 12 (3) , 171-187
Abstract
No abstract availableKeywords
This publication has 24 references indexed in Scilit:
- Sensory profiling data studied by partial least squares regressionFood Quality and Preference, 1999
- Effects of red clover silage and ageing time on sensory characteristics and cooking losses of loin (M. longissimus dorsi) from Hampshire crosses with and without the RN− alleleFood Quality and Preference, 1999
- Multivariate data analysis in sensory and consumer science: An overview of developmentsTrends in Food Science & Technology, 1995
- Effect of training procedure on the performance of descriptive panelsFood Quality and Preference, 1994
- Effect of different cooking methods on warmed-over flavour development in porkEuropean Food Research and Technology, 1992
- The interpretation of Generalized Procrustes Analysis and allied methodsFood Quality and Preference, 1991
- Sensory Aroma Scores and TBA Values as Indices of Warmed‐Over Flavor in PorkJournal of Food Science, 1986
- Pork of low technological quality with a normal rate of muscle pH fall in the immediate post-mortem period: The case of the Hampshire breedMeat Science, 1985
- CHARACTERIZATION OF ANTIOXIDANTS RESPONSIBLE FOR INHIBITION OF WARMED-OVER FLAVOR IN RETORTED TURKEYJournal of Food Processing and Preservation, 1978
- The procrustes program: Producing direct rotation to test a hypothesized factor structureSystems Research and Behavioral Science, 1962