Zobrazeno 1 - 10
of 11
pro vyhledávání: '"Morten C. Meilgaard"'
Publikováno v:
Sensory Evaluation Techniques ISBN: 9780429291852
Sensory Evaluation Techniques
Sensory Evaluation Techniques
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::70701a2537a102b9fa6283137a2f5fd0
https://doi.org/10.1201/9780429291852-11
https://doi.org/10.1201/9780429291852-11
Publikováno v:
Sensory Evaluation Techniques ISBN: 9780429291852
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a4fd77d46a81a60db096383ab2401ee5
https://doi.org/10.1201/9780429291852-10
https://doi.org/10.1201/9780429291852-10
Autor:
Morten C. Meilgaard
The arguments for an agreed flavor terminology are the same as those for an agreed chemical terminology or biological terminology or those for a common scale of temperature. For example, a brewer assessing the flavor effects of a process change must
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a59be2545969eaad6a8a98387c30ef48
https://doi.org/10.1201/9781315137681-4
https://doi.org/10.1201/9781315137681-4
Autor:
Morten C. Meilgaard
Publikováno v:
Food Quality and Preference. 4:153-167
The flavor impression made by a given product on different people can be judged from the variation in flavor thresholds for its principal flavor constituents. Perception threshols were determined for 25 compounds. The compounds were purified to const
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b9311f17cb5164bfe27705839da544f6
https://doi.org/10.1016/0950-3293(93)90158-3
https://doi.org/10.1016/0950-3293(93)90158-3
Autor:
Morten C. Meilgaard
Publikováno v:
Journal of the American Society of Brewing Chemists. 49:128-135
The Ascending Method of Limits test of the American Society for Testing and Materials (ASTM) was adopted for inclusion in the Methods of Analysis of the ASBC in 1980. The ASTM recently relegated it...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::de8bf3d3ed12f93b32e82857cba676d9
https://doi.org/10.1094/asbcj-49-0128
https://doi.org/10.1094/asbcj-49-0128
Autor:
Morten C. Meilgaard
Publikováno v:
Journal of the American Society of Brewing Chemists. 49:101-109
This article reviews methods for testing and procedures for interpreting sensory tests that have appeared since 1987, when the ASBC subcommittee on sensory analysis was disbanded or that are too co...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::58ea50b3239808ad706f4d992e32c3d6
https://doi.org/10.1094/asbcj-49-0101
https://doi.org/10.1094/asbcj-49-0101
Autor:
Morten C. Meilgaard, B. Thomas Carr
Publikováno v:
Sensory Evaluation Techniques ISBN: 9780429195143
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6a7c5dbc334b4ecb59c8c0eb21016645
https://doi.org/10.1201/b16452-11
https://doi.org/10.1201/b16452-11
Autor:
Morten C. Meilgaard, B. Thomas Carr
From listing the steps involved in a sensory evaluation project to presenting advanced statistical methods, Sensory Evaluation Techniques, Fourth Edition covers all phases of sensory evaluation. Like its bestselling predecessors, this edition continu
Autor:
Morten C. Meilgaard
Publikováno v:
Journal of Agricultural and Food Chemistry. 30:1009-1017
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f5b5e02ddc02b65c4213f7e9b67b0d15
https://doi.org/10.1021/jf00114a002
https://doi.org/10.1021/jf00114a002