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Bibliotecas | Instituto Politécnico de Castelo Branco

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ISO 11037:1999 (E)
International Organization for Standardization 1999

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ISO 11035:1994 (E)
International Organization for Standardization 1994

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Methods for sensory evaluation of navel oranges treated with electron beam irradiation
O'Mahony, Michael A.P.D. 1987

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Study of the precision of an analytical taste panel for sensory evaluation of virgin olive oil. Establishment of criteria for the elimination of abnormal results
Albi, Miguel A. , 1991

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Development of the flavor profile analysis method into a standard method for sensory analysis of water
Culleton, N. , 1988

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Ácidos fenólicos, alcoóis fenólicos secoiridoides, flavonoides e tocoferóis em azeites virgens
Dias, S.F. , 2015

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Some physiochemical and sensory characteristics of peach nectar stored in various packaging materials under ambient conditions
Wafa, F.Y. , 1989

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Sensory authentication of european extra-virgin olive oil varieties by mathematical procedures
Aparicio, Ramón , 1996

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Comparison of sensory and instrumental texture profile techniques for the evaluation of beef and beef-soy loaves

Type

ANA

Creator

Brady, P.L.

Title

Comparison of sensory and instrumental texture profile techniques for the evaluation of beef and beef-soy loaves

Contributor

McKeith, F.K.
Hunecke, M.E.

Subject

Ciência e tecnologia alimentar
Carne

Date

1985

Description

Bibliografia : p. 1539

Language

eng

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