Using Check-All-That-Apply (CATA) method for determining product temperature-dependent sensory-attribute variations: A case study of cooked rice.

Pramudya, Ragita C

Using Check-All-That-Apply (CATA) method for determining product temperature-dependent sensory-attribute variations: A case study of cooked rice. [electronic resource] - Food research international (Ottawa, Ont.) 03 2018 - 724-732 p. digital

Publication Type: Journal Article

1873-7145

10.1016/j.foodres.2017.11.075 doi


Adolescent
Adult
Aged
Aged, 80 and over
Checklist
Consumer Behavior
Cooking--methods
Feeding Behavior
Female
Food Handling--methods
Hot Temperature
Humans
Male
Middle Aged
Olfactory Perception
Oryza--chemistry
Smell
Taste
Taste Perception
Thermosensing
Vision, Ocular
Visual Perception
Young Adult