DETERMINATION OF PHENOLIC COMPONENTS AND SENSORY EVALUATION OF COMMERCIAL HAMS

被引：0
|
作者：
TSUMURA, A
TAKADA, K
机构：
来源：
JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI | 1989年 / 36卷 / 10期
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：843 / 847
页数：5
相关论文
共 50 条
  • [31] Organic mulches slightly influence the wine phenolic profile and sensory evaluation
    Mairata, Andreu
    Pou, Alicia
    Martinez, Juana
    Puelles, Miguel
    Labarga, David
    Portu, Javier
    FOOD CHEMISTRY, 2024, 457
  • [32] Physicochemical and sensory evaluation of cured and short-ripened raw hams during storage at 10 and 25°C
    Lee, Keun Taik
    Lee, Youn Kyu
    Lee, Jung Pyo
    Lee, Jung Woo
    Son, Se Kwang
    KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES, 2007, 27 (01) : 16 - 21
  • [33] Simultaneous HPLC determination of multiple components in a commercial cosmetic cream
    Sotofattori, E
    Anzaldi, M
    Balbi, A
    Tonello, G
    JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS, 1998, 18 (1-2) : 213 - 217
  • [34] Determination of Nine Phenolic Components in Leaves of Crataegus pinnatifida Bge.
    Lei SHI
    Xiaobo YANG
    Zhe GAO
    Yanan JIA
    Zhenliang BI
    Fengqin LU
    Tong CUI
    Medicinal Plant, 2018, (02) : 22 - 26
  • [35] DETERMINATION OF WEIGHTING FACTORS FOR THE SENSORY EVALUATION OF FOOD
    MOLNAR, P
    ORSI, F
    NAHRUNG-FOOD, 1982, 26 (7-8): : 661 - 667
  • [36] Evaluation of phenolic components (anthocyanins, flavanols, phenolic acids, and flavonols) and their antioxidant properties of peach fruits
    Ding, Tiyu
    Cao, Ke
    Fang, Weichao
    Zhu, Gengrui
    Chen, Changwen
    Wang, Xinwei
    Wang, Lirong
    SCIENTIA HORTICULTURAE, 2020, 268
  • [37] VOLATILE, TASTE COMPONENTS, AND SENSORY CHARACTERISTICS OF COMMERCIAL BRAND OYSTER SAUCES: COMPARISONS AND RELATIONSHIPS
    Nguyen, Trang H. D.
    Wang, Xi Chang
    INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 2012, 15 (03) : 518 - 535
  • [38] OBESITY AND BODY-IMAGE - AN EVALUATION OF SENSORY AND NONSENSORY COMPONENTS
    GARDNER, RM
    MARTINEZ, R
    SANDOVAL, Y
    PSYCHOLOGICAL MEDICINE, 1987, 17 (04) : 927 - 932
  • [39] Sensory evaluation of character impact components in an apple model mixture
    Bult, JHF
    Schifferstein, HNJ
    Roozen, JP
    Boronat, ED
    Voragen, AGJ
    Kroeze, JHA
    CHEMICAL SENSES, 2002, 27 (06) : 485 - 494
  • [40] EXTRACTIVE COMPONENTS OF UNUTILIZED SMALL CRABS AND THEIR SENSORY EVALUATION AS SEASONINGS
    HAYASHI, T
    REN, HF
    AKIBA, T
    ENDO, H
    WATANABE, E
    NIPPON SUISAN GAKKAISHI, 1993, 59 (05) : 865 - 873
12345