Larssen, W E <br/><br/>
Sensory description of marine oils through development of a sensory wheel and vocabulary.  [electronic resource] 

 -  Food research international (Ottawa, Ont.)  04 2018 
 - 45-53 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1873-7145 
<br/><br/><label>Standard No.: </label>10.1016/j.foodres.2017.12.045  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Acids<br/>Adult<br/>Aged<br/>Animals<br/>Decapodiformes<br/>Fatty Acids, Omega-3--analysis<br/>Female<br/>Fish Oils--analysis<br/>Fishes--classification<br/>Food Handling<br/>Humans<br/>Lipid Peroxidation<br/>Middle Aged<br/>Mouth<br/>Norway<br/>Odorants<br/>Oils--analysis<br/>Oxidation-Reduction<br/>Species Specificity<br/>Taste<br/>Terminology as Topic<br/>Touch