Analyzing comprehensive palatability of cheese products by multivariate regression to its subdomains

The present study explored the possibility of generating a novel sensory evaluation instrument for describing comprehensive food palatability via its subdomains (rewarding, cultural, and informational) while keeping physiological factors constant. Seventy-five Japanese participants were asked to tas...

Descripción completa

Detalles Bibliográficos
Autores principales: Nakano, Kumiko, Kyutoku, Yasushi, Sawa, Minako, Matsumura, Shigenobu, Dan, Ippeita, Fushiki, Tohru
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Blackwell Publishing Ltd 2013
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3967770/
https://www.ncbi.nlm.nih.gov/pubmed/24804043
http://dx.doi.org/10.1002/fsn3.48

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3967770/
https://www.ncbi.nlm.nih.gov/pubmed/24804043
http://dx.doi.org/10.1002/fsn3.48

Ejemplares similares