Sökning: onr:"swepub:oai:DiVA.org:ri-9262" > An interlaboratory ...
Fältnamn | Indikatorer | Metadata |
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000 | 02306naa a2200349 4500 | |
001 | oai:DiVA.org:ri-9262 | |
003 | SwePub | |
008 | 160908s1986 | |||||||||||000 ||eng| | |
024 | 7 | a https://urn.kb.se/resolve?urn=urn:nbn:se:ri:diva-92622 URI |
040 | a (SwePub)ri | |
041 | a engb eng | |
042 | 9 SwePub | |
072 | 7 | a ref2 swepub-contenttype |
072 | 7 | a art2 swepub-publicationtype |
100 | 1 | a Lundgren, Birgitu RISE,SIK – Svenska livmedelsinstitutet4 aut |
245 | 1 0 | a An interlaboratory study of firmness, aroma, and taste of pectin gels |
264 | 1 | c 1986 |
338 | a print2 rdacarrier | |
520 | a Subjects at laboratories in ten countries (Australia, England, Finland, France, Germany, Japan, Poland, Sweden, Switzerland and USA) evaluated firmness, aroma, flavor, and taste intensity of pectin gels containing different amounts of pectin and flavoring. With few exceptions, the ten laboratories (16 to 34 subjects at each laboratory; 252 total) reached the same conclusions regarding the sample differences. Also, the relative frequencies of discriminators were similar: All subjects discriminated firmness, and about half of them discriminated other attributes. Each laboratorv's data showed significant differences among pectin levels as well as flavoring levels. The average perceived intensities of aroma, flavor, sweetness and sourness decreased with increased pectin level, while firmness increased. © 1986. | |
650 | 7 | a LANTBRUKSVETENSKAPERx Lantbruksvetenskap, skogsbruk och fiskex Livsmedelsvetenskap0 (SwePub)401032 hsv//swe |
650 | 7 | a AGRICULTURAL SCIENCESx Agriculture, Forestry and Fisheriesx Food Science0 (SwePub)401032 hsv//eng |
653 | a Food Engineering | |
653 | a Livsmedelsteknik | |
700 | 1 | a Pangbom, Ros-Marieu RISE,SIK – Svenska livmedelsinstitutet4 aut |
700 | 1 | a Daget, N.4 aut |
700 | 1 | a Yoshida, M.4 aut |
700 | 1 | a Laing, D.G.4 aut |
700 | 1 | a McBride, R.L.4 aut |
710 | 2 | a RISEb SIK – Svenska livmedelsinstitutet4 org |
773 | 0 | t Lebensmittel-Wissenschaft + Technologieg 19:1, s. 66-76q 19:1<66-76x 0023-6438x 1096-1127 |
856 | 4 | u http://www.scopus.com/inward/record.url?eid=2-s2.0-0002653072&partnerID=40&md5=3de073de6af0b6b3cdf96d6599df7be8 |
856 | 4 8 | u https://urn.kb.se/resolve?urn=urn:nbn:se:ri:diva-9262 |
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