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Meat
Acceptability For Sale
Agency Testing
Alcoholic Beverages
Analysis
Animated Sequences
Anova-Simultaneous Component Analysis (ASCA)
Aroma
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B-Cluster Analysis
BSG-Enriched Biscuits
Balanced Incomplete Block (BIB)
Beer
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Beverages
Binary Taste Interactions
Biscuits
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Bread
Brettanomyces Metabolites
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Calibration
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Cereal
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Cheese
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Consumer
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Crossdiff-Unfolding
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Dairy
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Drivers and Inhibitors of Liking
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FCM (Feedback Calibration Method)
FDFC
Fish
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Food Choice Motivations
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Gin
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Implicit Association Test
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In-Store Interviews
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Independent Components Analysis (ICA)
Individual Differences
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Just-About-Right (JAR)
Kombucha
L1-Norm
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Less
Light-Struck
Liking
Machine Learning
Meat
Median of Absolute Deviations (MAD)
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Multiple Factor Analysis (MFA)
Sensory research on meat and meat products, including tenderness, juiciness, flavor, aroma, and appearance attributes evaluated by trained panels and consumers.
October 22, 2015
Comparison of TCATA and TDS for dynamic sensory characterization of food products
July 22, 2001
Descriptive sensory analysis of smoked turkey breast using response surface methodology
February 15, 1998
Effective discrimination of meat tenderness using dual attribute time intensity
February 15, 1997
Temporal aspects of perception of juiciness and tenderness of beef
February 15, 1996
Relationship between sensory time intensity, physiological electromyography and instrumental texture profile analysis measurements of beef tenderness
September 16, 1993
Time intensity methodology for beef tenderness perception
February 22, 1992
A response-surface investigation of the effects of sodium-chloride and tripolyphosphate on the thermal-properties of beef muscle
January 22, 1991
Influence of sodium, potassium and magnesium-chloride on thermal-properties of beef muscle
February 21, 1989
Sodium Reduction in Poultry Products: A Review
December 22, 1987
Bone as a possible support material for the immobilization of enzymes
October 22, 1986
Chicken bone as a support matrix for immobilizing beta-galactosidase
March 22, 1986
Differential scanning calorimetry can determine kinetics of thermal-denaturation of beef muscle proteins
February 21, 1986
Thermomechanical Properties of Beef Muscle
September 22, 1985
Thermomechanical properties of beef muscle
November 21, 1984
Differential scanning calorimetry of beef muscle: Influence of sarcomere length
November 21, 1984
Differential scanning calorimetry of beef muscle: Influence of postmortem conditioning
July 22, 1984
Differential scanning calorimetry of beef muscle I: the influence of sarcomere-length.