| 000 | 01524 a2200481 4500 | ||
|---|---|---|---|
| 005 | 20250517201449.0 | ||
| 264 | 0 | _c20190916 | |
| 008 | 201909s 0 0 eng d | ||
| 022 | _a1873-7145 | ||
| 024 | 7 |
_a10.1016/j.foodres.2017.11.075 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aPramudya, Ragita C | |
| 245 | 0 | 0 |
_aUsing Check-All-That-Apply (CATA) method for determining product temperature-dependent sensory-attribute variations: A case study of cooked rice. _h[electronic resource] |
| 260 |
_bFood research international (Ottawa, Ont.) _c03 2018 |
||
| 300 |
_a724-732 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article | ||
| 650 | 0 | 4 | _aAdolescent |
| 650 | 0 | 4 | _aAdult |
| 650 | 0 | 4 | _aAged |
| 650 | 0 | 4 | _aAged, 80 and over |
| 650 | 0 | 4 | _aChecklist |
| 650 | 0 | 4 | _aConsumer Behavior |
| 650 | 0 | 4 |
_aCooking _xmethods |
| 650 | 0 | 4 | _aFeeding Behavior |
| 650 | 0 | 4 | _aFemale |
| 650 | 0 | 4 |
_aFood Handling _xmethods |
| 650 | 0 | 4 | _aHot Temperature |
| 650 | 0 | 4 | _aHumans |
| 650 | 0 | 4 | _aMale |
| 650 | 0 | 4 | _aMiddle Aged |
| 650 | 0 | 4 | _aOlfactory Perception |
| 650 | 0 | 4 |
_aOryza _xchemistry |
| 650 | 0 | 4 | _aSmell |
| 650 | 0 | 4 | _aTaste |
| 650 | 0 | 4 | _aTaste Perception |
| 650 | 0 | 4 | _aThermosensing |
| 650 | 0 | 4 | _aVision, Ocular |
| 650 | 0 | 4 | _aVisual Perception |
| 650 | 0 | 4 | _aYoung Adult |
| 700 | 1 | _aSeo, Han-Seok | |
| 773 | 0 |
_tFood research international (Ottawa, Ont.) _gvol. 105 _gp. 724-732 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1016/j.foodres.2017.11.075 _zAvailable from publisher's website |
| 999 |
_c28075932 _d28075932 |
||