Standard
Application of the fast sensory method 'Rate-All-That-Apply' in chocolate quality control compared with DHS-GC-MS. / Wæhrens, Sandra Stolzenbach; Zhang, Shujuan; Hedelund, Pia I.; Petersen, Mikael Agerlin; Byrne, Derek V.
In:
International Journal of Food Science & Technology, Vol. 51, No. 8, 2016, p. 1877-1887.
Research output: Contribution to journal › Journal article › Research › peer-review
Harvard
Wæhrens, SS, Zhang, S, Hedelund, PI
, Petersen, MA & Byrne, DV 2016, '
Application of the fast sensory method 'Rate-All-That-Apply' in chocolate quality control compared with DHS-GC-MS',
International Journal of Food Science & Technology, vol. 51, no. 8, pp. 1877-1887.
https://doi.org/10.1111/ijfs.13161APA
Wæhrens, S. S., Zhang, S., Hedelund, P. I.
, Petersen, M. A., & Byrne, D. V. (2016).
Application of the fast sensory method 'Rate-All-That-Apply' in chocolate quality control compared with DHS-GC-MS.
International Journal of Food Science & Technology,
51(8), 1877-1887.
https://doi.org/10.1111/ijfs.13161Vancouver
Wæhrens SS, Zhang S, Hedelund PI
, Petersen MA, Byrne DV.
Application of the fast sensory method 'Rate-All-That-Apply' in chocolate quality control compared with DHS-GC-MS.
International Journal of Food Science & Technology. 2016;51(8):1877-1887.
https://doi.org/10.1111/ijfs.13161Author
Wæhrens, Sandra Stolzenbach ; Zhang, Shujuan ; Hedelund, Pia I. ; Petersen, Mikael Agerlin ; Byrne, Derek V. / Application of the fast sensory method 'Rate-All-That-Apply' in chocolate quality control compared with DHS-GC-MS. In: International Journal of Food Science & Technology. 2016 ; Vol. 51, No. 8. pp. 1877-1887.
Bibtex
@article{8096e7b23f5d45b88cab109b244713e7,
title = "Application of the fast sensory method 'Rate-All-That-Apply' in chocolate quality control compared with DHS-GC-MS",
keywords = "Chocolate production, dynamic headspace sampling combined with gas chromatography-mass spectrometry, QC programmes, Rate-All-That-Apply, sensory evaluation",
author = "W{\ae}hrens, {Sandra Stolzenbach} and Shujuan Zhang and Hedelund, {Pia I.} and Petersen, {Mikael Agerlin} and Byrne, {Derek V.}",
year = "2016",
doi = "10.1111/ijfs.13161",
language = "English",
volume = "51",
pages = "1877--1887",
journal = "International Journal of Food Science and Technology",
issn = "0950-5423",
publisher = "Wiley-Blackwell",
number = "8",
}
RIS
TY - JOUR
T1 - Application of the fast sensory method 'Rate-All-That-Apply' in chocolate quality control compared with DHS-GC-MS
AU - Wæhrens, Sandra Stolzenbach
AU - Zhang, Shujuan
AU - Hedelund, Pia I.
AU - Petersen, Mikael Agerlin
AU - Byrne, Derek V.
PY - 2016
Y1 - 2016
KW - Chocolate production
KW - dynamic headspace sampling combined with gas chromatography-mass spectrometry
KW - QC programmes
KW - Rate-All-That-Apply
KW - sensory evaluation
U2 - 10.1111/ijfs.13161
DO - 10.1111/ijfs.13161
M3 - Journal article
VL - 51
SP - 1877
EP - 1887
JO - International Journal of Food Science and Technology
JF - International Journal of Food Science and Technology
SN - 0950-5423
IS - 8
ER -
