文献
J-GLOBAL ID:202202278700837232
整理番号:22A0105346
ヨーグルトにおける粒子検出に対する消費者の能力に影響する経口生理学,感覚的視力,製品経験および性格特性【JST・京大機械翻訳】
Oral physiology, sensory acuity, product experience and personality traits impact consumers’ ability to detect particles in yoghurt
著者 (7件):
Olarte Mantilla Sandra M.
(Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Coopers Plains, QLD 4108, Australia)
,
Shewan Heather M.
(School of Chemical Engineering, The University of Queensland, St Lucia, QLD 4067, Australia)
,
Shingleton Rebecca
(Fonterra Co-operative Group Limited, Palmerston North 4442, New Zealand)
,
Hort Joanne
(Food Experience and Sensory Testing (Feast) Lab, Massey University, Palmerston North 4410, New Zealand)
,
Hort Joanne
(Riddet Institute, Massey University, Palmerston North 4410, New Zealand)
,
Stokes Jason R.
(School of Chemical Engineering, The University of Queensland, St Lucia, QLD 4067, Australia)
,
Smyth Heather E.
(Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Coopers Plains, QLD 4108, Australia)
資料名:
Food Quality and Preference
(Food Quality and Preference)
巻:
96
ページ:
Null
発行年:
2022年
JST資料番号:
W0038A
ISSN:
0950-3293
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
イギリス (GBR)
言語:
英語 (EN)