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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.

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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.com/id/eprint/6855

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