DERIVATION OF A PROFILE METHOD FOR SENSORY ANALYSIS OF BEER FLAVOR

被引：41

作者：

CLAPPERTON, JF ^{[1
]}

机构：

[1] BREWING IND RES FDN, REDHILL, SURREYSHIRE, ENGLAND

来源：

JOURNAL OF THE INSTITUTE OF BREWING | 1973年 / 79卷 / 06期

关键词：

D O I：

10.1002/j.2050-0416.1973.tb03571.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：495 / 508

页数：14

共 28 条

[1]

BENGTSSON KJELL, 1953, WALLERSTEIN LAB COMMUN, V16, P231

[2] DIFFERENTIATION BETWEEN COFFEA ARABICA AND COFFEA ROBUSTA BY COMPUTER EVALUATION OF GAS CHROMATOGRAPHIC PROFILES - COMPARISON OF NUMERICALLY DERIVED QUALITY PREDICTIONS WITH ORGANOLEPTIC EVALUATIONS [J].

BIGGERS, RE ;

HILTON, JJ ;

GIANTURC.MA .

JOURNAL OF CHROMATOGRAPHIC SCIENCE, 1969, 7 (08) :453-&

[3] EVALUATION OF BEER FLAVOUR [J].

BISHOP, LR .

JOURNAL OF THE INSTITUTE OF BREWING, 1971, 77 (04) :389-&

[4]

Caul JF, 1957, ADV FOOD RES, V7, P1, DOI [10.1016/S0065-2628(08)60245-1, DOI 10.1016/S0065-2628(08)60245-1]

[5]

ENGAN S, 1971, P EUROPEAN BREWERY C, P407

[6]

Guadagni D. G., 1969, Food Technology (Champaign), V23, P375

[7]

HALL RD, 1966, 9TH I BREW AUSTR NZ, P45

[8] ODOUR QUALITIES - A GLOSSARY OF USAGE [J].

HARPER, R ;

LAND, DG ;

GRIFFITH.NM ;

BATESMIT.EC .

BRITISH JOURNAL OF PSYCHOLOGY, 1968, 59 :231-&

[9]

Harper R., 1968, PERFUMERY ESSENTIAL, V59, P22

[10] FLAVOUR OF BEER - REVIEW [J].

HARRISON, GA .

JOURNAL OF THE INSTITUTE OF BREWING, 1970, 76 (05) :486-&

← 1 2 3 →