TY  - GEN
AU  - Pramudya,Ragita C
AU  - Seo,Han-Seok
TI  - Using Check-All-That-Apply (CATA) method for determining product temperature-dependent sensory-attribute variations: A case study of cooked rice
SN  - 1873-7145
PY  - 2019///0916
KW  - Adolescent
KW  - Adult
KW  - Aged
KW  - Aged, 80 and over
KW  - Checklist
KW  - Consumer Behavior
KW  - Cooking
KW  - methods
KW  - Feeding Behavior
KW  - Female
KW  - Food Handling
KW  - Hot Temperature
KW  - Humans
KW  - Male
KW  - Middle Aged
KW  - Olfactory Perception
KW  - Oryza
KW  - chemistry
KW  - Smell
KW  - Taste
KW  - Taste Perception
KW  - Thermosensing
KW  - Vision, Ocular
KW  - Visual Perception
KW  - Young Adult
N1  - Publication Type: Journal Article
UR  - https://doi.org/10.1016/j.foodres.2017.11.075
ER  -