Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Nogueira Terrones, H."'
Autor:
NOGUEIRA‐TERRONES, H.1 (AUTHOR), TINET, C.2 (AUTHOR), CURT, C.2 (AUTHOR), TRYSTRAM, G.3 (AUTHOR), HOSSENLOPP, J.2 (AUTHOR)
Publikováno v:
Journal of Sensory Studies. Apr2006, Vol. 21 Issue 2, p180-202. 23p. 1 Illustration, 2 Diagrams, 10 Charts, 2 Graphs.
Autor:
Nogueira-Terrones, H.1 (AUTHOR) hnogueria68@hotmail.com, Herman-Lara, E.1 (AUTHOR), García-Alvardo, M.A.2 (AUTHOR), Monroy-Rivera, J.A.2 (AUTHOR)
Publikováno v:
Drying Technology. Oct2004, Vol. 22 Issue 9, p2173-2182. 10p.
The sensory quality of a food comes from the combination of a set of parameters concerning all the steps of product life, from the raw materials to the conditions of preparation at home. We focus on manufacturing conditions and propose a method for t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______166::ca98b75da007b7e98170aa936fa37a68
https://hal.inrae.fr/hal-02583510
https://hal.inrae.fr/hal-02583510
This study shows how to build up a sensory panel on the Internet. Specific conditions to control different aspects as recruitment of judges, training, control of performance and some test conditions were defined. Such a panel can be useful for descri
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______166::c8393668fb2103696a1618b15ecf7518
https://hal.inrae.fr/hal-02580194
https://hal.inrae.fr/hal-02580194
Autor:
Nogueira Terrones, H.
To know the sensorial properties of the products in a normal consumption at home can present an interest for the food industry producers. In this way, an approach allowing a sensorial evaluation of the products by home trained subjects appears to be
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::2e5a4cccdead449d4a7864e3f56ad804
https://hal.inrae.fr/tel-02579719
https://hal.inrae.fr/tel-02579719
Publikováno v:
Rose Marie Pangborn congress
Rose Marie Pangborn congress, Aug 1998, Norway. 1 p., 1998
Rose Marie Pangborn congress, Aug 1998, Norway. 1 p., 1998
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______212::9200250f88cf86415d549735574904ca
https://hal.inrae.fr/hal-02838961
https://hal.inrae.fr/hal-02838961
This research was motivated by the necessity to find a way to reinforce the homogeneity of sensory characteristics of products (here dry sausages) elaborated by different producers under same labelling and under same technical specifications (product
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______166::e70918f30d524670b731feddaf770edd
https://hal.inrae.fr/hal-02580191
https://hal.inrae.fr/hal-02580191
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