Chapter 3.2. A Standardized Lexicon of Meat WOF Descriptors

  1. M.C. Gacula Jr. Ph.D.
  1. Peter B. Johnsen and
  2. Gail Vance Civille

Published Online: 16 APR 2008

DOI: 10.1002/9780470385036.ch3b

Descriptive Sensory Analysis in Practice

Descriptive Sensory Analysis in Practice

How to Cite

Johnsen, P. B. and Civille, G. V. (2004) A Standardized Lexicon of Meat WOF Descriptors, in Descriptive Sensory Analysis in Practice (ed M.C. Gacula), Food & Nutrition Press, Inc., Trumbull, Connecticut, USA. doi: 10.1002/9780470385036.ch3b

Editor Information

  1. Gacula Associates, Scottsdale, Arizona

Author Information

  1. Monell Chemical Senses Center Philadelphia, PA 19104

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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Keywords:

  • warmed-over flavor;
  • meats;
  • quality control;
  • product development;
  • panel evaluations

Summary

This Chapter Contains Section Titled:

  • Abstract

  • Introduction

  • Materials And Methods

  • Results And Discussion

  • Acknowledgments