Chapter 2.4. Measuring Sources of Error in Sensory Texture Profiling of Ice Cream

  1. M.C. Gacula Jr. Ph.D.
  1. Bonnie M. King and
  2. Paul Arents

Published Online: 16 APR 2008

DOI: 10.1002/9780470385036.ch2d

Descriptive Sensory Analysis in Practice

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

Editor Information

  1. Gacula Associates, Scottsdale, Arizona

Author Information

  1. Quest International Nederland BV, 28 Huizerstraarweg, 112-1411 GP Naarden, Eke Netherlands

Publication History

  1. Published Online: 16 APR 2008
  2. Published Print: 13 DEC 2004

ISBN Information

Print ISBN: 9780917678370

Online ISBN: 9780470385036

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