| dc.creator |
Tárrega, Amparo |
|
| dc.creator |
Izquierdo, Luis |
|
| dc.creator |
Costell, Elvira |
|
| dc.date |
2008-02-25T10:36:38Z |
|
| dc.date |
2008-02-25T10:36:38Z |
|
| dc.date |
2004-08-07 |
|
| dc.date.accessioned |
2017-01-31T01:00:22Z |
|
| dc.date.available |
2017-01-31T01:00:22Z |
|
| dc.identifier |
6th Pangborn Sensory Science Symposium, August 7-11 2004. Harrogate (United Kingdom) |
|
| dc.identifier |
http://hdl.handle.net/10261/3056 |
|
| dc.identifier.uri |
http://dspace.mediu.edu.my:8181/xmlui/handle/10261/3056 |
|
| dc.description |
Colour is one of the main appearance attributes and usually
conditions consumer’s acceptance (Clydesdale, 1993).The
ranking method may provide a useful alternative to the use of
scales for measuring the intensity of an attribute as perceived
from different samples. The ranking method makes the
panellists judgement easier and the ordinal raw data so
obtained can be transformed in an interval scale using
Thurstonian scaling methods. The data thus obtained can be
used to relate physical intensity and sensory intensity. The
aim of this study was to analyse the relationship between
instrumental colour parameters and sensory colour intensity
perceived in commercial vanilla dairy desserts. |
|
| dc.description |
Ministerio de Educación y Ciencia. Project AGL 2003-005 |
|
| dc.format |
197108 bytes |
|
| dc.format |
2459 bytes |
|
| dc.format |
application/pdf |
|
| dc.format |
text/plain |
|
| dc.language |
eng |
|
| dc.rights |
openAccess |
|
| dc.subject |
dairy desserts |
|
| dc.subject |
colour evaluation |
|
| dc.title |
Scaling ranked data for correlating sensory and instrumental measures. Application to dairy desserts colour evaluation |
|
| dc.type |
Presentación |
|