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Sensory and Nutritive Qualities of Food
Author(s) -
Lee TungChing
Publication year - 2000
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.2000.tb16042.x
Subject(s) - food science , sensory system , chemistry , biology , neuroscience
Coverage of original research on flavor, color, and texture assessment, both quantitative and subjective; nutritional properties; nutraceuticals; and quality attributes as influenced by processing/storage/packagingf