Chapter 6.10. Comparison of Three Descriptive Analysis Scaling Methods for the Sensory Evaluation of Noodles

  1. M.C. Gacula Jr. Ph.D.
  1. Flor Crisanta F. Galvez and
  2. Anna V.A. Resurreccion

Published Online: 16 APR 2008

DOI: 10.1002/9780470385036.ch6j

Descriptive Sensory Analysis in Practice

Descriptive Sensory Analysis in Practice

How to Cite

Galvez, F. C. F. and Resurreccion, A. V.A. (2004) Comparison of Three Descriptive Analysis Scaling Methods for the Sensory Evaluation of Noodles, in Descriptive Sensory Analysis in Practice (ed M.C. Gacula), Food & Nutrition Press, Inc., Trumbull, Connecticut, USA. doi: 10.1002/9780470385036.ch6j

Editor Information

  1. Gacula Associates, Scottsdale, Arizona

Author Information

  1. Department of Food Science and Technology University of Georgia, Agricultural Experiment Station Griffin, GA 30223.

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:

  • semi-structured line scales;
  • unstructured line scales;
  • category scales;
  • unstructured line scales;
  • judges

Summary

This Chapter Contains Section Titled:

  • Abstract

  • Introduction

  • Materials And Methods

  • Results And Discussion

  • Summary

  • Acknowledgment

  • References