Determination of Flavor Threshold Levels and Sub-Threshold, Additive, and Concentration Effects-Reference-Cited by-同舟云学术

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Determination of Flavor Threshold Levels and Sub-Threshold, Additive, and Concentration Effects

Published:1968-03 Issue:2 Volume:33 Page:213-218
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

KEITH ELIZABETH S.,POWERS JOHN J.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1968.tb01352.x/fullpdf

Reference25 articles.

1. M. A. Amerine, R. M. Pangborn, and E. B. Roessler, 1965 . "Principles of Sensory Evaluation of Food ," 602 pp.Academic Press, New York.

2. S. H. Bartley, 1958 . "Principles of Perception ," 482 pp.Harper Company, New York.

3. Effect of Other Flavor Components on the Perception of Diacetyl in Fermented Dairy Products

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