Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Natalie Stoer"'
Publikováno v:
Food Quality and Preference. 17:552-555
Degree of difference (DOD) testing is used to detect an overall difference between Test and Control products when the product shows inherent variability due to preparation, production time, multiple components, etc. As introduced by Aust et al. [Aust
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6b9f45ce46305ceeb654b78465043c81
https://doi.org/10.1016/j.foodqual.2006.01.015
https://doi.org/10.1016/j.foodqual.2006.01.015
Publikováno v:
Journal of Sensory Studies. 17:77-88
The documentation ofthe flavor and texture qualities of products is critical in product development and product improvement. Descriptive analysis uses highly trained panels to generate these unique analytical sensory profiles. The recruitment of qual
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d73864cc2d8451787cd439484bc92e79
https://doi.org/10.1111/j.1745-459x.2002.tb00333.x
https://doi.org/10.1111/j.1745-459x.2002.tb00333.x
Autor:
Theresa A. Young, Faye Case, Frederick L. Hulting, Natalie Stoer, Nort Holschuh, Suzanne Pecore
Publikováno v:
Food Quality and Preference. 19:734-736
Detecting overall differences in inherently variable products presents a unique set of challenges. The degree of difference-control lot variation (DOD-CV) test was developed to include control lot variability within the test [Pecore, S., Stoer, N., H
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9c76b2af3ed85e69a913b62caa43796b
https://doi.org/10.1016/j.foodqual.2008.04.002
https://doi.org/10.1016/j.foodqual.2008.04.002
Autor:
Harry T. Lawless, Natalie Stoer
Publikováno v:
Journal of Sensory Studies. 8:257-270
Single product scaling and relative-to-reference scaling were compared on the basis of numbers of significant differences among chocolate milks and among vanilla yogurts using both trained and untrained panels. The study involved 920 comparisons amon
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::63e9fb25693a955199e605c7a931dcdb
https://doi.org/10.1111/j.1745-459x.1993.tb00218.x
https://doi.org/10.1111/j.1745-459x.1993.tb00218.x