Pramudya, Ragita C <br/><br/>
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 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1873-7145 
<br/><br/><label>Standard No.: </label>10.1016/j.foodres.2017.11.075  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Adolescent<br/>Adult<br/>Aged<br/>Aged, 80 and over<br/>Checklist<br/>Consumer Behavior<br/>Cooking--methods<br/>Feeding Behavior<br/>Female<br/>Food Handling--methods<br/>Hot Temperature<br/>Humans<br/>Male<br/>Middle Aged<br/>Olfactory Perception<br/>Oryza--chemistry<br/>Smell<br/>Taste<br/>Taste Perception<br/>Thermosensing<br/>Vision, Ocular<br/>Visual Perception<br/>Young Adult