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Study of the influence of line scale length (9 and 15 cm) on the sensory evaluations of two descriptive methods.
J Food Sci Technol. 2021 Jul;58(7):2815-2824. doi: 10.1007/s13197-020-04890-9. Epub 2021 Jan 3.
J Food Sci Technol. 2021.
PMID: 34194115
Free PMC article.
Methodology for determination of two new sensory thresholds: Compromised acceptance threshold and rejection threshold.
Lima Filho T, Minim VPR, Silva RCDSND, Della Lucia SM, Minim LA.
Lima Filho T, et al. Among authors: silva rcdsnd.
Food Res Int. 2015 Oct;76(Pt 3):561-566. doi: 10.1016/j.foodres.2015.07.037. Epub 2015 Jul 28.
Food Res Int. 2015.
PMID: 28455038
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Balanced incomplete block design: an alternative for data collection in the optimized descriptive profile.
Silva RCDSND, Minim VPR, Silva AND, Simiqueli AA, Della Lucia SM, Minim LA.
Silva RCDSND, et al.
Food Res Int. 2014 Oct;64:289-297. doi: 10.1016/j.foodres.2014.06.042. Epub 2014 Jul 6.
Food Res Int. 2014.
PMID: 30011653
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