Journal of Sensory Studies

Cover image for Journal of Sensory Studies

June 1993

Volume 8, Issue 2

Pages 83–176

    1. LIKING OF POPCORN CONTAINING DIFFERENT LEVELS OF SALT (pages 83–99)

      ZATA VICKERS and ANNA ROBERTS

      Version of Record online: 5 MAY 2007 | DOI: 10.1111/j.1745-459X.1993.tb00204.x

    2. UNDERSTANDING MOUTHFEEL ATTRIBUTES: A MULTIDIMENSIONAL SCALING APPROACH (pages 101–114)

      MARY BERTINO and HARRY T. LAWLESS

      Version of Record online: 5 MAY 2007 | DOI: 10.1111/j.1745-459X.1993.tb00205.x

    3. PERCEIVED SALTINESS OF TABLE SPREADS OF VARYING FAT COMPOSITIONS (pages 115–120)

      H. TUORILA and L. VAINIO

      Version of Record online: 5 MAY 2007 | DOI: 10.1111/j.1745-459X.1993.tb00206.x

    4. DETERMINATION OF THE SENSORY FLAVOR ATTRIBUTES OF AGED NATURAL CHEESE (pages 121–132)

      DELORES M. HEISSERER and EDGAR CHAMBERS IV

      Version of Record online: 5 MAY 2007 | DOI: 10.1111/j.1745-459X.1993.tb00207.x

    5. EFFECT OF HOMOGENIZATION AND FAT CONTENT ON ORAL PERCEPTION OF LOW AND HIGH VISCOSITY MODEL CREAMS (pages 133–143)

      N.J. RICHARDSON, D.A. BOOTH and N.L. STANLEY

      Version of Record online: 5 MAY 2007 | DOI: 10.1111/j.1745-459X.1993.tb00208.x

    6. EFFECTS OF TESTING EXPERIENCE ON PERFORMANCE OF TRAINED SENSORY PANELISTS (pages 155–166)

      EDGAR CHAMBERS IV and ELIZABETH A. SMITH

      Version of Record online: 5 MAY 2007 | DOI: 10.1111/j.1745-459X.1993.tb00210.x

    7. DISCRIMINATION OF TEXTURE AND APPEARANCE IN CHEDDAR CHEESE USING CONSUMER FREE-CHOICE PROFILING (pages 167–176)

      F.R. JACK, J.R. PIGGOTT and A. PATERSON

      Version of Record online: 5 MAY 2007 | DOI: 10.1111/j.1745-459X.1993.tb00211.x

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