![[feed]](/style/images/feed-icon-14x14.png){kind=icon}
Sensory evaluation in quality control of foods.
Govindarajan, V. S. and Rajalakshmi, D. (1980) Sensory evaluation in quality control of foods. Journal of Food Science and Technology, 17 (1/2). pp. 104-105.
![[img]](http://ir.cftri.res.in/style/images/fileicons/application_pdf.png) |
PDF
JFST_Vol.17(1-2)_104-105.pdf Restricted to Registered users only Download (211kB) |
Abstract
The importance of sensory testing of foods, and the work being carried out at the Central Food Technological Research Institute on the sensory testing of different foods are reviewed, with particular reference to meat and fish flavours, fruit quality and spices.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | ORGANOLEPTIC-EVALUATION; foods, organoleptic evaluation of; MEAT-; organoleptic evaluation of meat; FISH-; organoleptic evaluation of fish; FRUITS-; organoleptic evaluation of fruits; SPICES-; organoleptic evaluation of spices |
| Subjects: | 600 Technology > 08 Food technology > 15 Flavour/Fragrance/Perfumes > 01 Sensory evaluation |
| Divisions: | Sensory Science |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 29 Sep 2010 08:54 |
| Last Modified: | 28 Dec 2011 09:55 |
| URI: | http://ir.cftri.res.in/id/eprint/6855 |
Actions (login required)
 |
View Item |