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dc.contributor.author김광옥-
dc.date.accessioned2017-08-28T10:37:04Z-
dc.date.available2017-08-28T10:37:04Z-
dc.date.issued2004-
dc.identifier.issn0887-8250-
dc.identifier.otherOAK-2058-
dc.identifier.urihttp://dspace.ewha.ac.kr/handle/2015.oak/219410-
dc.description.abstractJudges were required to rate the total intensity of NaCl solutions and the sweetness of orange flavored beverages using a variety of unstructured category and line scales. Discrimination errors were noted for each type of scale. No strong differences were observed in discrimination between category and line scales although a 20-point category scale incurred fewer discrimination errors than 9-point category and line scales. Allowing judges to retaste stimuli and review and modify their scores reduced discrimination errors.-
dc.languageEnglish-
dc.titleA comparison of category and line scales under various experimental protocols-
dc.typeArticle-
dc.relation.issue1-
dc.relation.volume19-
dc.relation.indexSCI-
dc.relation.indexSCIE-
dc.relation.indexSCOPUS-
dc.relation.startpage49-
dc.relation.lastpage66-
dc.relation.journaltitleJournal of Sensory Studies-
dc.identifier.wosidWOS:000220073200004-
dc.identifier.scopusid2-s2.0-1842613449-
dc.author.googleJeon S.-Y.-
dc.author.googleO'Mahony M.-
dc.author.googleKim K.-O.-
dc.contributor.scopusid김광옥(7409315718)-
dc.date.modifydate20180301081000-
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엘텍공과대학 > 식품공학전공 > Journal papers
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