1 |
서동순, 박재연 (2005) Sensory Research in Food Industry. 식품과학과 산업 제38권 제1호, p. 28-33, 한국식품과학회
|
2 |
Amerine, M. A., Pangborn, R. M. and Rosseler, E. B. (1965) Chap. 5. Principles of sensory evaluation of food. p. 47-49, Academic Press, Inc., New York, USA
|
3 |
Carter, K. and Riskey, D. (1990) The roles of sensory research and marketing research in bringing a product to market. Food Technol. 44(11), p. 160
|
4 |
MacFie, H. J. Bratchell, N., Greenhoff, K. and Vallis, L. V. (1989) Designs to balance the effect of order of presentation and first-order carry-over effects in hall test. J. Sensory Studies 4, p. 129
DOI
|
5 |
McDaniel, M. R., Lederer, C. L., Flores, J. H. and Heatherbell, D. A. (1990) Effect of sulphur dioxide and storage temperature on the sensory properties of clarified apple juice, J. Food Sci., 55, p. 728
DOI
|
6 |
Meilgaard M., Vance G. C., Thomas B. C. (2007), Sensory evaluation techniques, p. 4-5, p. 7-13, p. 31-38, CRC Press
|
7 |
Risvik E., Popper R., Rodgers R. (1989) Expert systems and their application in sensory evaluation. Food Quality and Preference, Vol. 1, Issues 4-5, p. 183-184
DOI
ScienceOn
|
8 |
Stone, H. and Sidel, J. L. (1979) The challenge for sensory evaluation in the 1980's In : Sensory Evaluation Methods for the Practicing Food Technologists (IFT Short Course). M. R. Johnston(Ed.) p. 21-23, Institute of Food Technologists, Chicago, USA
|
9 |
Zeng X., Ruan D., Koehl L. (2008) Intelligent sensory evaluation: Concepts, implementations, and applications. Mathematics and Computers in Simulation, Vol. 77, Issues 5-6, p. 443-452
DOI
ScienceOn
|
10 |
O'Mahony, M. and Goldstein, L. R. (1986) Effectiveness of sensory difference tests : Sequential sensitivity analysis for liquid food stimuli. J. Food Sci. 51, p. 1550
DOI
|
11 |
Roos P. E. (1989) Impact of computers on sensory evaluation: past, present and future. Food Quality and Preference, Vol. 1, Issues 4-5, p. 165-170
DOI
ScienceOn
|
12 |
Lawless, H. T. (1984) Course notes, in psychophysical principles and sensory evaluation, p. 16-19, Center for professional Advancement, East Brunswick, N. J. March 12, USA
|
13 |
Larmond, E. (1977) Laboratory methods for sensory evaluation of food. Publication 1637. p. 24-26, Research Branch. Canada Dept. Agric., Canada
|
14 |
Stone, H. and Sidel, J. L. (1985) Sensory evaluation practices. 2nd ed. p. 1-65, Academic Press, Inc. California, USA
|
15 |
Alejandra M. (2002) Sensory evaluation in quality control: an overview, new developments and future opportunities. Food Quality and Preference, Vol 13, Issue 6, p. 329-339
DOI
ScienceOn
|
16 |
Gregson, R. A. M. (1963) The effect of psychological expectations on preference for taste mixture. Food Technol. 17(3), p. 44
|
17 |
Langer, J. (1987) Getting to know the consumer through qualitative research. Management Review, p. 42
|
18 |
Abdallah F. (2004) Cigarette Product Development - Blending and Processing Know-how Sensory Testing of Cigarette Smoke, Tobacco Reporter
|
19 |
Fletcher, L., Heymann, H., and Ellersieck, M. (1991) Effect of visual masking techniques on the intensity rating of sweetness of gelatins and lemonades. J. Sensory Studies 6, p. 179
DOI
|
20 |
Nakayama, M. and Wessman, C. (1979) Application of sensory evaluation to the routine maintenance of product quality. Food Technol. 32(9), p. 38
|
21 |
Erhardt, J. P. (1978) The role of the sensory analyst in product development. Food Technol. 31(11), p. 57
|
22 |
American Society for Testing and Materials (ASTM). (1968) Manual on snesory testing methods. ASTM STP 434, American society for testing materials, Philadelphia, USA
|
23 |
Cardello, A. V. and Segars, R. A. (1989) Effects of sample size and prior mastication on texture judgment, J. Sensory Studies 4(1)
DOI
|
24 |
Dethmers, A. E. (1979) Utilizing sensory evaluation to determine product shelf-life. Food Technol. 32(9), p. 40
|
25 |
Yamanaka T., Sagara K, Kotani H, Takemura A, Fujiwara M. (2009) Psychological bias caused by notification of odor name in sensory evaluation test of odor. Building and Environment, Vol. 44, Issue 7, p. 1350-1355
DOI
ScienceOn
|
26 |
IFT Sensory Evaluation Division. (1981) Guidelines for the preparation and review of papers reporting sensory evaluation data. Food Technology 35(4), p. 17
|
27 |
O'Mahony, M. 1986 Sensory Adaptation, J. Sensory Studies 1, p. 3-4
|
28 |
Reece, R. N. (1979) A quality assurance perspective of sensory evaluation. Food Technol. 32(9), p. 37
|
29 |
김광옥, 이영춘, (1989) 식품의 관능검사, 1st ed. p. 1-23, 126-143, 166-237, 한점덕, 학연사
|
30 |
조완일 (2005) 올바른 관능검사 환경 구축, 월간 식품세계
|