Electronic Resource
Oxford, UK
:
Blackwell Publishing Ltd
Journal of sensory studies
6 (1991), S. 0
ISSN:
1745-459X
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Chemistry and Pharmacology
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
A panel of untrained judges was asked to assess spreadability of selected solid edible fat samples (butter, margarine, low fat products) of different temperature with regard to hedonic preferences. Instrumental measurements were performed by cone penetration with constant load. The statistical analysis of the ranked sensory data showed significant spreadability optima in the apparent yield value range of approximately 30–60 kPa. Differences between the selected fats were not observed.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1745-459X.1991.tb00504.x
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