Lexicon for sensory attributes relating to texture and appearance [electronic resource]

Subjects: “…Sensory evaluation…”

Sensory evaluation techniques / by Meilgaard, Morten, Civille, Gail Vance, Carr, B. Thomas

Subjects: “…Sensory evaluation.…”

Descriptive Analysis in Sensory Evaluation / by Kemp, Sarah E., editor, Hort, Joanne, editor, Hollowood, Tracey, editor

Subjects: “…Sensory evaluation…”

Small-to-Medium-Scale Sensory Evaluation of Horticultural Crops—Measuring Responses by Sean Michael Campbell, Charles A Sims

Subjects: “…sensory evaluation…”
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Sensory evaluation concept

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Emerging Sensory Methodologies to Support Strawberry Breeding and Future Prospects Combined with Augmented Reality by Nico Lippi

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Doing sensory ethnography / by 277203 Pink, Sarah

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Optimization of Fortified Milk Chocolate Formulation with Chia Seed Oil, Vitamin D3, and Calcium by Surface Response Method by Bibi Marzieh Razavizadeh, Mostafa Shahidi Noghabi, Samira Yeganehzad, Sahar Hashemi

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Flavored Whey Drinks: Preparation and Evaluation of Selected Parameters by Alica Bobková, Martina Fikselová, Tomáš Tóth, Marek Bobko

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Sensory evaluation of meat colour using photographs by Gianluigi Destefanis, Alberto Brugiapaglia

Subjects: “…Meat colour, Photographs, Sensory evaluation…”
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Quantitative descriptive sensory analysis of buffalo meat from animals fed with a diet containing different amounts of vitamin E by M.P. Graziani, C. Laurino, G. Cammarota, M.P. Pellicano

Subjects: “…Animal, Diet, Meat, Sensory evaluation…”
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Antioxidant and Sensory Assessment of Innovative Coffee Blends of Reduced Caffeine Content by Danijela Šeremet, Patricia Fabečić, Aleksandra Vojvodić Cebin, Ana Mandura Jarić, Robert Pudić, Draženka Komes

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The influence of lupine flour on selected parameters of novel bakery products by Jana Štefániková, Veronika Valková, Veronika Nagyová, Matej Hynšt, Michal Miškeje, Petra Borotová, Vladimír Vietoris, Július Árvay, Tatiana Bojňanská

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Textiles Objective and Sensory Evaluation in Rapid Prototyping by Eugenija STRAZDIENE

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Development and Application of the Quality Index Method for Ice-Stored King Weakfish (<i>Macrodon ancylodon</i>) by Rafaela Cristina Barata Alves, Enrique Pino-Hernández, Jhonatas Rodrigues Barbosa, Elen Vanessa Costa da Silva, Consuelo Lúcia Sousa de Lima, Raul Coimbra Miranda, Lúcia de Fátima Henriques Lourenço

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Effects Of Combinations Of Patternmaking Methods And Dress Forms On Garment Appearance by Fujii Chinami, Takatera Masayuki, Kim KyoungOk

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Effect of Adding Different Concentrations of Cowpea Vigna unguiculata (L.) on Physicochemical and Sensory Properties of Chicken Mortadella by Khalid H. Abdel Hassan, Mohammed Z. Eskander, Hassan H. M. Al-Rubai’y

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Detection of Different Percentages of Palm in Corn Oil with the Help of an Electric Nose by Z. Zangene Wandi, H. Javadikia, N. Aghili Nategh, L. Naderloo

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Addition of microencapsulated soybean molasses to pasta formulations by Vanessa Sabrina Fagundes Batista, Graciele Lorenzoni Nunes, Andressa Fraton Moreira da Silva, Gabriela Ilha Viegas, Bruna Nichelle Lucas, Juliano Smanioto Barin, Cristiano Ragagnin de Menezes, Claudia Severo da Rosa

Subjects: “…sensory evaluation…”
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Skin Sensory Assessors Highly Agree on the Appraisal of Skin Smoothness and Elasticity but Fairly on Softness and Moisturization by Naoki Saito, Kohei Matsumori, Taiki Kazama, Naomi Arakawa, Shogo Okamoto

Subjects: “…sensory evaluation…”
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