Barylko-Pikielna, N. and Matuszewska, I. (2000) Sensory analysis in food research, quality assurance and nutritive value of cow and buffalo casein. Acta Alimentaria, 29 (3). pp. 255-272. ISSN 0139-3006
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Official URL: http://dx.doi.org/10.1556/AAlim.29.2000.3.5
Abstract
The review shows recent development of sensory analysis interfaced with the measurements of consumer preferences and its unique position among food analysis methods. Possibilities of application of sensory methods in the area of food science, product development and food quality assurance are discussed on three examples (case studies) taken from the authors own research.
| Item Type: | Article |
|---|---|
| Subjects: | Q Science / természettudomány > QD Chemistry / kémia > QD01 Analytical chemistry / analitikai kémia |
| Depositing User: | xKatalin xBarta |
| Date Deposited: | 21 Feb 2017 14:04 |
| Last Modified: | 31 Jul 2020 23:16 |
| URI: | http://real.mtak.hu/id/eprint/49561 |
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