Application of Fuzzy Sets and Neural Networks in Sensory Analysis (Unknown)
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- New search for: Gerrard, D.E.
In:
Journal of sensory studies
;
14
, 2
; 119-138
;
1999
-
ISSN:
- Article (Journal) / Print
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Title:Application of Fuzzy Sets and Neural Networks in Sensory Analysis
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Contributors:
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Published in:Journal of sensory studies ; 14, 2 ; 119-138
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Publisher:
- New search for: Wiley-Blackwell
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Place of publication:Oxford
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Publication date:1999
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ISSN:
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ZDBID:
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Type of media:Article (Journal)
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Type of material:Print
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Language:Unknown
- New search for: 58.34 / 58.34
- Further information on Basic classification
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Classification:
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Source:
Table of contents – Volume 14, Issue 2
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
- 119
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APPLICATION OF FUZZY SETS AND NEURAL NETWORKS IN SENSORY ANALYSISTAN, J. / GAO, X. / GERRARD, D.E. et al. | 1999
- 139
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INFLUENCE OF FERMENTATION AND STORAGE CONDITIONS ON THE SENSORY PROPERTIES OF PLAIN LOW FAT STIRRED YOGURTSMARTIN, N.C. / SKOKANOVA, J. / LATRILLE, E. / BEAL, C. / CORRIEU, G. et al. | 1999
- 161
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DEVELOPMENT OF A PRELIMINARY SENSORY LEXICON AND STANDARD REFERENCES OF EWES MILK CHEESES AIDED BY MULTIVARIATE STATISTICAL PROCEDURESBÁRCENAS, PEDRO / PÉREZ ELORTONDO, FRANCISCO J. / SALMERÓN, JESÚS / ALBISU, MARTA et al. | 1999
- 181
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What Is Mouthfeel? Sensory-theological Relationships in Instant Hot Cocoa DrinksFolkenberg, D. M. / Bredie, W. L. P. / Martens, M. et al. | 1999
- 181
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SENSORY‐RHEOLOGICAL RELATIONSHIPS IN INSTANT HOT COCOA DRINKSFOLKENBERG, DITTE MARIE / BREDIE, WENDER L.P. / MARTENS, MAGNI et al. | 1999
- 181
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What Is Mouthfeel? Sensory-rheological Relationships in Instant Hot Cocoa DrinksFolkenberg, D.M. et al. | 1999
- 197
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A SIMPLE ALTERNATIVE TO GENERALIZED PROCRUSTES ANALYSIS: APPLICATION TO SENSORY PROFILING DATAKUNERT, JOACHIM / QANNARI, EL MOSTAFA et al. | 1999
- 209
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INSTRUMENTAL AND SENSORY ANALYSIS OF VOLATILE AROMA OF COOKED RICEYAU, N.J.N. / LIU, T.T. et al. | 1999
- 235
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COMPARISON OF MONADIC AND SIMULTANEOUS SAMPLE PRESENTATION MODES IN A DESCRIPTIVE ANALYSIS OF MILK CHOCOLATEMAZZUCCHELLI, ROSSELLA / GUINARD, JEAN‐XAVIER et al. | 1999
- 249
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IMPACT OF DIFFERENCES IN TASTE TEST RATINGS ON THE CONSUMPTION OF MILK IN BOTH A LABORATORY AND A FOODSERVICE SETTING1VICKERS, ZATA / MULLAN, LOUISE / HOLTON, ELIZABETH et al. | 1999
- 249
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Impact of Differences in Taste Test Ratings on the Consumption of Milk in Both a Laboratory and a Foodservice SettingVickers, Z. et al. | 1999
- 263
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THE EFFECT OF SALT REDUCTION ON TASTE PLEASANTNESS IN COOKED‘BOLOGNA‐TYPE’SAUSAGESRUUSUNEN, M. / SÁRKKÁ‐TIRKKONEN, M. / PUOLANNE, E. et al. | 1999