Review on characteristics of trained sensory panels in food science

Ilija Djekic, José M. Lorenzo, Paulo E. S. Munekata, Mohammed Gagaoua, Igor Tomasevic

Open source

DOI: 10.1111/jtxs.12616
Published: 2021-06-14
Container: Journal of Texture Studies
Publisher: Wiley
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1111/jtxs.12616,
  title = {Review on characteristics of trained sensory panels in food science},
  author = {Ilija Djekic and José M. Lorenzo and Paulo E. S. Munekata and Mohammed Gagaoua and Igor Tomasevic},
  year = {2021},
  journal = {Journal of Texture Studies},
  doi = {10.1111/jtxs.12616},
  url = {https://doi.org/10.1111/jtxs.12616}
}

RIS

TY  - JOUR
TI  - Review on characteristics of trained sensory panels in food science
AU  - Ilija Djekic
AU  - José M. Lorenzo
AU  - Paulo E. S. Munekata
AU  - Mohammed Gagaoua
AU  - Igor Tomasevic
PY  - 2021
JO  - Journal of Texture Studies
DO  - 10.1111/jtxs.12616
UR  - https://doi.org/10.1111/jtxs.12616
ER  -

APA

Djekic, I., Lorenzo, J. M., Munekata, P. E. S., Gagaoua, M., & Tomasevic, I. (2021). Review on characteristics of trained sensory panels in food science. Journal of Texture Studies. https://doi.org/10.1111/jtxs.12616

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crossref · retrieved 2026-09-27T07:28:53.344Z