Comparison between temporal dominance of sensations (TDS) and key-attribute sensory profiling for evaluating solid food with contrasting textural layers: Fish sticks

2011/10/24 by A. Albert, Á. Albert, Ana Salvador +5
Agricultural and Biological Sciences · Nursing · #Biochemical Analysis and Sensing Techniques #Meat and Animal Product Quality #Sensory Analysis and Statistical Methods

paper · doi:10.1016/j.foodqual.2011.10.003

openalex publication_date 2011/10/24 · openalex created_date 2025/10/10 · openalex updated_date 2026/07/30

Citations

• Limiting response alternatives in time-intensity scaling: an examination of the halo-dumping effect