"
Performance Comparison among Trained Judges and Panels for the Evaluation of “Cuajada” Type Fresh Cheese in Two Regions from Oaxaca in México"
written by Lorena Guadalupe Ramón Canul, Emmanuel de Jesús Ramírez Rivera, Rodrigo Santiago Cabrera, Fátima Karina Delgado Vidal, José Manuel Juárez Barrientos, María Hernández Cervantes, Juliana López Velázquez, Tania Gómez Alvarado,
published by
Food and Nutrition Sciences,
Vol.2 No.10, 2011
has been cited by the following article(s):
[1]
|
Sensory guided selection criteria for breeding consumer-preferred sweetpotatoes in Uganda
Food Quality and Preference,
2022
DOI:10.1016/j.foodqual.2022.104628
|
|
|
[2]
|
SysSensory
Journal of Information Technology Research,
2020
DOI:10.4018/JITR.2020040104
|
|
|
[3]
|
Basic In-Mouth Attribute Evaluation: A Comparison of Two Panels
Foods,
2018
DOI:10.3390/foods8010003
|
|
|
[4]
|
Training of a Dutch and Malaysian sensory panel to assess intensities of basic tastes and fat sensation of commonly consumed foods
Food Quality and Preference,
2017
DOI:10.1016/j.foodqual.2017.11.011
|
|
|