Chapter 6.7. Sensory Measurement of Food Texture by Free-Choice Profiling

  1. M.C. Gacula Jr. Ph.D.
  1. Richard J. Marshall and
  2. Simon P.J. Kirby

Published Online: 16 APR 2008

DOI: 10.1002/9780470385036.ch6g

Descriptive Sensory Analysis in Practice

Descriptive Sensory Analysis in Practice

How to Cite

Marshall, R. J. and Kirby, S. P.J. (2004) Sensory Measurement of Food Texture by Free-Choice Profiling, in Descriptive Sensory Analysis in Practice (ed M.C. Gacula), Food & Nutrition Press, Inc., Trumbull, Connecticut, USA. doi: 10.1002/9780470385036.ch6g

Editor Information

  1. Gacula Associates, Scottsdale, Arizona

Author Information

  1. AFRC Institute of Food Research, Reading Laboratory (University of Reading) Shinfield, Reading, RG2 9AT, UK

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:

  • processed cheese;
  • free-choice projiling;
  • sensory analysis;
  • panelists;
  • experimental design

Summary

This Chapter Contains Section Titled:

  • Abstract

  • Introduction

  • Experimental

  • Results

  • Discussion

  • Acknowledgments

  • References