A STUDY OF THE SENSITIVENESS OF PROSPECTIVE FOOD JUDGES TO THE PRIMARY TASTES 1
1941; Wiley; Volume: 6; Issue: 2 Linguagem: Inglês
10.1111/j.1365-2621.1941.tb16284.x
ISSN1750-3841
AutoresDarline Knowles, Paul Johnson,
Tópico(s)Food, Nutrition, and Cultural Practices
ResumoJournal of Food ScienceVolume 6, Issue 2 p. 207-216 A STUDY OF THE SENSITIVENESS OF PROSPECTIVE FOOD JUDGES TO THE PRIMARY TASTES1 DARLINE KNOWLES, DARLINE KNOWLES Department of Animal and Human Nutrition, North Dakota Agricultural Experiment Station, Fargo, North DakotaSearch for more papers by this authorPAUL E. JOHNSON, PAUL E. JOHNSON Department of Animal and Human Nutrition, North Dakota Agricultural Experiment Station, Fargo, North DakotaSearch for more papers by this author DARLINE KNOWLES, DARLINE KNOWLES Department of Animal and Human Nutrition, North Dakota Agricultural Experiment Station, Fargo, North DakotaSearch for more papers by this authorPAUL E. JOHNSON, PAUL E. JOHNSON Department of Animal and Human Nutrition, North Dakota Agricultural Experiment Station, Fargo, North DakotaSearch for more papers by this author First published: March 1941 https://doi.org/10.1111/j.1365-2621.1941.tb16284.xCitations: 16 1 This study was made in connection with Bankhead-Jones Project No. 15; Sharp Freezing of Fruits and Vegetables. AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinked InRedditWechat Citing Literature Volume6, Issue2March 1941Pages 207-216 RelatedInformation
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