Chapter 2.4. Measuring Sources of Error in Sensory Texture Profiling of Ice Cream
- M.C. Gacula Jr. Ph.D.
Published Online: 16 APR 2008
Copyright © 1997 Food & Nutrition Press, Inc.
Descriptive Sensory Analysis in Practice
How to Cite
King, B. M. and Arents, P. (2004) Measuring Sources of Error in Sensory Texture Profiling of Ice Cream, in Descriptive Sensory Analysis in Practice (ed M.C. Gacula), Food & Nutrition Press, Inc., Trumbull, Connecticut, USA. doi: 10.1002/9780470385036.ch2d
Gacula Associates, Scottsdale, Arizona
- Published Online: 16 APR 2008
- Published Print: 13 DEC 2004
Print ISBN: 9780917678370
Online ISBN: 9780470385036
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