method of adjustment for preferred levels of capsaicin in liquid and solid food systems among panelists of two ethnic groups and comparison to hedonic scaling

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Bibliographic Details
Published in:Food quality and preference 1999, Vol.10 (1), p.41-49
Main Authors: Hernandez, S.V, Lawless, H.T
Format: Article
Language:English
Subjects:
Biological and medical sciences
capsaicin
dose response
flavor
food choices
Food industries
foods
Fundamental and applied biological sciences. Psychology
General aspects
liquids
Methods of analysis, processing and quality control, regulation, standards
nationalities and ethnic groups
sensory evaluation
Online Access:Get full text
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ISSN:0950-3293
1873-6343