| Tài liệu tham khảo |
Loại |
Chi tiết |
| [1] Mai Văn Lề (chủ biên), Bùi Đức Hợi, Lương Hồng Nga, Phạm Văn Hùng, Công nghệ bảo quản lương thực, NXB Khoa học và Kỹ thuật, 2009 |
Sách, tạp chí |
| Tiêu đề: |
Công nghệ bảo quản lương thực |
| Nhà XB: |
NXB Khoa học và Kỹ thuật |
|
| [2] Trần Thị Thu Trà, Công nghệ bảo quản và chế biến lương thực, Tập 1, NXB Đại học Quốc Gia TP.HCM, 2010 |
Sách, tạp chí |
| Tiêu đề: |
Công nghệ bảo quản và chế biến lương thực |
| Nhà XB: |
NXB Đại học Quốc Gia TP.HCM |
|
| [3] Mai Văn Lề (chủ biên), Bùi Đức Hợi, Lương Hồng Nga, Bảo quản lương thực, NXB Bách Khoa Hà Nội, 2013 |
Sách, tạp chí |
| Tiêu đề: |
Bảo quản lương thực |
| Nhà XB: |
NXB Bách Khoa Hà Nội |
|
| [4] Hoàng Đan, Nguyễn, Nguyễn Khắc Thời, and Bùi Thị Ngọc Dung. "đánh giá tình hình sử dụng đất lúa ở đồng bằng sông Cửu Long." Tạp chí Khoa học Nông nghiệp Việt Nam 8: 1435 |
Sách, tạp chí |
| Tiêu đề: |
đánh giá tình hình sử dụng đất lúa ở đồng bằng sông Cửu Long |
|
| [6] Meullenet, Jean‐Francois, et al. "Sensory quality of cooked long‐grain rice as affected by rough rice moisture content, storage temperature, and storage duration." Cereal chemistry 77.2 (2000): 259-263 |
Sách, tạp chí |
| Tiêu đề: |
Sensory quality of cooked long‐grain rice as affected by rough rice moisture content, storage temperature, and storage duration |
| Tác giả: |
Meullenet, Jean‐Francois, et al. "Sensory quality of cooked long‐grain rice as affected by rough rice moisture content, storage temperature, and storage duration." Cereal chemistry 77.2 |
| Năm: |
2000 |
|
| [7] Meullenet, Jean‐Francois C., et al. "Sensory descriptive texture analyses of cooked rice and its correlation to instrumental parameters using an extrusion cell." Cereal Chemistry 75.5 (1998): 714-720 |
Sách, tạp chí |
| Tiêu đề: |
Sensory descriptive texture analyses of cooked rice and its correlation to instrumental parameters using an extrusion cell |
| Tác giả: |
Meullenet, Jean‐Francois C., et al. "Sensory descriptive texture analyses of cooked rice and its correlation to instrumental parameters using an extrusion cell." Cereal Chemistry 75.5 |
| Năm: |
1998 |
|
| [8] Crowhurst, Daniel G., and Philip G. Creed. "Effect of cooking method and variety on the sensory quality of rice." Food Service Technology 1.3 (2001): 133-140 |
Sách, tạp chí |
| Tiêu đề: |
Effect of cooking method and variety on the sensory quality of rice |
| Tác giả: |
Crowhurst, Daniel G., and Philip G. Creed. "Effect of cooking method and variety on the sensory quality of rice." Food Service Technology 1.3 |
| Năm: |
2001 |
|
| [9] Jarma Arroyo, Sara E., and Han‐Seok Seo. "Effects of the type of reference scale on descriptive sensory analysis of cooked rice: Universal aromatic scale versus rice aromatic scale." Journal of Sensory Studies 32.5 (2017): e12295 |
Sách, tạp chí |
| Tiêu đề: |
Effects of the type of reference scale on descriptive sensory analysis of cooked rice: Universal aromatic scale versus rice aromatic scale |
| Tác giả: |
Jarma Arroyo, Sara E., and Han‐Seok Seo. "Effects of the type of reference scale on descriptive sensory analysis of cooked rice: Universal aromatic scale versus rice aromatic scale." Journal of Sensory Studies 32.5 |
| Năm: |
2017 |
|
| [10] Limpawattana, M., and R. L. Shewfelt. "Flavor lexicon for sensory descriptive profiling of different rice types." Journal of food science 75.4 (2010): S199-S205 |
Sách, tạp chí |
| Tiêu đề: |
Flavor lexicon for sensory descriptive profiling of different rice types |
| Tác giả: |
Limpawattana, M., and R. L. Shewfelt. "Flavor lexicon for sensory descriptive profiling of different rice types." Journal of food science 75.4 |
| Năm: |
2010 |
|
| [11] Champagne, Elaine T. "Rice aroma and flavor: a literature review." Cereal Chemistry 85.4 (2008): 445-454 |
Sách, tạp chí |
| Tiêu đề: |
Rice aroma and flavor: a literature review |
| Tác giả: |
Champagne, Elaine T. "Rice aroma and flavor: a literature review." Cereal Chemistry 85.4 |
| Năm: |
2008 |
|
| [12] Tomlins, Keith, et al. "Study of sensory evaluation, consumer acceptability, affordability and market price of rice." Journal of the Science of Food and Agriculture 87.8 (2007): 1564-1575 |
Sách, tạp chí |
| Tiêu đề: |
Study of sensory evaluation, consumer acceptability, affordability and market price of rice |
| Tác giả: |
Tomlins, Keith, et al. "Study of sensory evaluation, consumer acceptability, affordability and market price of rice." Journal of the Science of Food and Agriculture 87.8 |
| Năm: |
2007 |
|
| [15] Lawless, Harry T., and Hildegarde Heymann. Sensory evaluation of food: principles and practices. Springer Science & Business Media, 2010 |
Sách, tạp chí |
| Tiêu đề: |
Sensory evaluation of food: "principles and practices |
|
| [16] Cheng et al., “Comparative Study On Practicability Of 9-Point Hedonic Scale And 5-Point Hedonic Scale For Beverages,” no. Table 1, p. 9, 2016 |
Sách, tạp chí |
| Tiêu đề: |
et al.", “Comparative Study On Practicability Of 9-Point Hedonic Scale And 5-Point Hedonic Scale For Beverages |
|
| [17] Lim, Juyun. "Hedonic scaling: A review of methods and theory." Food quality and preference 22.8 (2011): 733-747 |
Sách, tạp chí |
| Tiêu đề: |
Hedonic scaling: A review of methods and theory |
| Tác giả: |
Lim, Juyun. "Hedonic scaling: A review of methods and theory." Food quality and preference 22.8 |
| Năm: |
2011 |
|
| [18] Risen, E., and L. Risen. "The use of intent scale translations to predict purchase interest." de Biotrak: http://www. biotrak. com/2011/11/the-use-of-intent-scale-translations-to-predict-purchase-interest (2008) |
Sách, tạp chí |
| Tiêu đề: |
The use of intent scale translations to predict purchase interest |
|
| [19] Meilgaard, Morten C., B. Thomas Carr, and Gail Vance Civille. Sensory evaluation techniques. CRC press, 1999 |
Sách, tạp chí |
| Tiêu đề: |
Sensory evaluation techniques |
|
| [20] Nollet, Leo ML, and Fidel Toldrá, eds. Sensory analysis of foods of animal origin. CRC Press, 2010 |
Sách, tạp chí |
| Tiêu đề: |
Sensory analysis of foods of animal origin |
|
| [21] Risvik, Einar, et al. "Projective mapping: A tool for sensory analysis and consumer research." Food quality and preference5.4 (1994): 263-269 |
Sách, tạp chí |
| Tiêu đề: |
Projective mapping: A tool for sensory analysis and consumer research |
| Tác giả: |
Risvik, Einar, et al. "Projective mapping: A tool for sensory analysis and consumer research." Food quality and preference5.4 |
| Năm: |
1994 |
|
| [22] Valentin, Dominique, et al. "Projective mapping and sorting tasks." Descriptive Analysis in Sensory Evaluation. Hort, J., Kemp, S. & Hollowood, T (eds) London:Wiley-Blackwell (2016) |
Sách, tạp chí |
| Tiêu đề: |
Projective mapping and sorting tasks |
|
| [23] J. Pagès, “Collection and analysis of perceived product inter-distances using multiple factor analysis: Application to the study of 10 white wines from the Loire Valley,” Food Qual. Prefer., vol. 16, no. 7, pp. 642–649, 2005 |
Sách, tạp chí |
| Tiêu đề: |
Collection and analysis of perceived product inter-distances using multiple factor analysis: Application to the study of 10 white wines from the Loire Valley,” "Food Qual. Prefer |
|