Chapter 3.3. Development of Chicken Flavor Descriptive Attribute Terms Aided by Multivariate Statistical Procedures

  1. M.C. Gacula Jr. Ph.D.
  1. B.G. Lyon

Published Online: 16 APR 2008

DOI: 10.1002/9780470385036.ch3c

Descriptive Sensory Analysis in Practice

Descriptive Sensory Analysis in Practice

How to Cite

Lyon, B.G. (2004) Development of Chicken Flavor Descriptive Attribute Terms Aided by Multivariate Statistical Procedures, in Descriptive Sensory Analysis in Practice (ed M.C. Gacula), Food & Nutrition Press, Inc., Trumbull, Connecticut, USA. doi: 10.1002/9780470385036.ch3c

Editor Information

  1. Gacula Associates, Scottsdale, Arizona

Author Information

  1. U.S. Department of Agriculture, Poultry Meat Quality and Safety Research Unit, Russell Research Center Athens, Georgia 30613.

Publication History

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

ISBN Information

Print ISBN: 9780917678370

Online ISBN: 9780470385036

SEARCH

Keywords:

  • chicken patties;
  • warmed-over flavor;
  • raw poultry meat;
  • panelists;
  • training sessions

Summary

This Chapter Contains Section Titled:

  • Abstract

  • Introduction

  • Materials And Methods

  • Results And Discussion

  • Acknowledgments

  • References