Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 김광옥 | * |
dc.date.accessioned | 2017-02-15T08:02:50Z | - |
dc.date.available | 2017-02-15T08:02:50Z | - |
dc.date.issued | 2007 | * |
dc.identifier.issn | 0950-3293 | * |
dc.identifier.other | OAK-3736 | * |
dc.identifier.uri | https://dspace.ewha.ac.kr/handle/2015.oak/234200 | - |
dc.description.abstract | Using a Rank-Rating protocol and a traditional protocol whereby stimuli could not be re-tasted nor the scores be reviewed and modified, judges' performance on category and line scales of intensity, in terms of the number of 'different-stimulus' scaling errors, was compared. A different stimulus scaling error was defined as giving a perceptually more intense stimulus an equal or lower score than a perceptually less intense stimulus. The scales compared were 9- and 20-point category scales and 10 and 20 cm line scales. The stimuli were beef flavored soups of varying saltiness and orange flavored gelatin cubes of varying sweetness. There was a tendency for longer scales (20-point category, 20 cm line) to yield fewer 'different-stimulus' scaling errors than the shorter scales (9-point category, 10 cm line). © 2006 Elsevier Ltd. All rights reserved. | * |
dc.language | English | * |
dc.title | 'Different-stimulus' scaling errors; effects of scale length | * |
dc.type | Article | * |
dc.relation.issue | 2 | * |
dc.relation.volume | 18 | * |
dc.relation.index | SCI | * |
dc.relation.index | SCIE | * |
dc.relation.index | SCOPUS | * |
dc.relation.startpage | 362 | * |
dc.relation.lastpage | 368 | * |
dc.relation.journaltitle | Food Quality and Preference | * |
dc.identifier.doi | 10.1016/j.foodqual.2006.03.021 | * |
dc.identifier.wosid | WOS:000243158400020 | * |
dc.identifier.scopusid | 2-s2.0-33750018936 | * |
dc.author.google | Park J.-Y. | * |
dc.author.google | O'Mahony M. | * |
dc.author.google | Kim K.-O. | * |
dc.contributor.scopusid | 김광옥(7409315718;57193501163) | * |
dc.date.modifydate | 20240322114551 | * |