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NTIS 바로가기Journal of food science : an official publication of the Institute of Food Technologists, v.79 no.12, 2014년, pp.S2533 - S2541
Baker, Allison K. (Authors are With School of Food Science, Washington State Univ, Pullman, WA, 99164, U.S.A) , Vixie, Beata (Authors are With School of Food Science, Washington State Univ, Pullman, WA, 99164, U.S.A) , Rasco, Barbara A. (Authors are With School of Food Science, Washington State Univ, Pullman, WA, 99164, U.S.A) , Ovissipour, Mahmoudreza (Authors are With School of Food Science, Washington State Univ, Pullman, WA, 99164, U.S.A) , Ross, Carolyn F. (Authors are With School of Food Science, Washington State Univ, Pullman, WA, 99164, U.S.A)
AbstractAlthough caviar is a premium product which offers nutritional benefits, few studies have characterized its sensory properties. As such, this study sought to develop a lexicon for sensory evaluation of caviar appearance, texture, aroma, and flavor/taste and to relate these attributes to consu...
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