ShareEvolution of the sensory science discipline.
Author(s) : SCHUTZ H. G.
Type of article: Article
Summary
The author reviews: historical development; educating sensory professionals; forming organizations; communicating information; interaction with marketing.
Details
- Original title: Evolution of the sensory science discipline.
- Record ID : 1999-2288
- Languages: English
- Source: J. Food Technol. - vol. 52 - n. 8
- Publication date: 1998/08
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
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ANALYSE SENSORIELLE. L'EVALUATION DES PROPRIETE...
- Author(s) : DEPLEDT F.
- Date : 1983/06
- Languages : French
- Source: Surgélation - 28-37; 3 phot.
View record
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Thermal stimulation of taste.
- Author(s) : CRUZ A., GREEN B. G.
- Date : 2000/02/24
- Languages : English
- Source: Nature - vol. 403 - n. 6772
View record
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CHANGES IN COOKED ODOUR OF ANTARCTIC KRILL DURI...
- Author(s) : CHOI S. H., KATO H.
- Date : 1984
- Languages : English
- Source: Agric. biol. Chem. - vol. 48 - n. 2
View record
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LA QUALITE OLFACTIVE DU PERSIL CONGELE.
- Author(s) : PHILIPPON J., ROUET-MAYER M. A., GROGNARD A.
- Date : 1988
- Languages : French
- Source: Rev. gén. Froid - vol. 78 - n. 9
View record
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STUDIES ON FREEZING OF SHELLFISH. II. EFFECTS O...
- Author(s) : SONG D. J.
- Date : 1984
- Languages : Japanese
- Source: Trans. JAR - vol. 1 - n. 2
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