Chapter 2.6. The Use of Standardized Flavor Languages and Quantitative Flavor Profiling Technique for Flavored Dairy Products

  1. M.C. Gacula Jr. Ph.D.
  1. Chantal R. Stampanoni

Published Online: 16 APR 2008

DOI: 10.1002/9780470385036.ch2f

Descriptive Sensory Analysis in Practice

Descriptive Sensory Analysis in Practice

How to Cite

Stampanoni, C. R. (2004) The Use of Standardized Flavor Languages and Quantitative Flavor Profiling Technique for Flavored Dairy Products, in Descriptive Sensory Analysis in Practice (ed M.C. Gacula), Food & Nutrition Press, Inc., Trumbull, Connecticut, USA. doi: 10.1002/9780470385036.ch2f

Editor Information

  1. Gacula Associates, Scottsdale, Arizona

Author Information

  1. Givaudan-Roure Flavors Ltd., 8600 Dubendorf, Switzerland

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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