"
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):
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[1]
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[2]
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SysSensory
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[3]
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Basic In-Mouth Attribute Evaluation: A Comparison of Two Panels
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DOI:10.3390/foods8010003
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[4]
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Training of a Dutch and Malaysian sensory panel to assess intensities of basic tastes and fat sensation of commonly consumed foods
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DOI:10.1016/j.foodqual.2017.11.011
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