Using Check-All-That-Apply (CATA) method for determining product temperature-dependent sensory-attribute variations: A case study of cooked rice. [electronic resource]
Producer: 20190916Description: 724-732 p. digitalISSN:- 1873-7145
- 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
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Publication Type: Journal Article
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