Alternative methods of sensory testing: working with chefs, culinary professionals and brewmasters

Michael Bom Frøst; Davide Giacalone; Kristen Rasmussen

doi:10.1533/9781782422587.3.363

Alternative methods of sensory testing: working with chefs, culinary professionals and brewmasters

Michael Bom Frøst, Davide Giacalone, Kristen Rasmussen

Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

13 Citations (Scopus)

Original language	English
Title of host publication	Rapid sensory profiling techniques : applications in new product development and consumer research
Editors	Julien Delarue, Ben Lawlor, Michel Rogeaux
Number of pages	20
Publisher	Elsevier
Publication date	2015
Pages	363-382
Chapter	17
ISBN (Electronic)	978-1-78242-248-8
DOIs	https://doi.org/10.1533/9781782422587.3.363
Publication status	Published - 2015

Series	Woodhead Publishing Series in Food Science, Technology and Nutrition

Access to Document

10.1533/9781782422587.3.363

book chapterFinal published version, 1.43 MB

Cite this

Frøst, M. B., Giacalone, D., & Rasmussen, K. (2015). Alternative methods of sensory testing: working with chefs, culinary professionals and brewmasters. In J. Delarue, B. Lawlor, & M. Rogeaux (Eds.), Rapid sensory profiling techniques: applications in new product development and consumer research (pp. 363-382). Elsevier. Woodhead Publishing Series in Food Science, Technology and Nutrition https://doi.org/10.1533/9781782422587.3.363

Alternative methods of sensory testing : working with chefs, culinary professionals and brewmasters. / Frøst, Michael Bom; Giacalone, Davide; Rasmussen, Kristen.

Rapid sensory profiling techniques: applications in new product development and consumer research. ed. / Julien Delarue; Ben Lawlor; Michel Rogeaux. Elsevier, 2015. p. 363-382 (Woodhead Publishing Series in Food Science, Technology and Nutrition).

Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

Frøst, MB, Giacalone, D & Rasmussen, K 2015, Alternative methods of sensory testing: working with chefs, culinary professionals and brewmasters. in J Delarue, B Lawlor & M Rogeaux (eds), Rapid sensory profiling techniques: applications in new product development and consumer research. Elsevier, Woodhead Publishing Series in Food Science, Technology and Nutrition, pp. 363-382. https://doi.org/10.1533/9781782422587.3.363

Frøst MB, Giacalone D, Rasmussen K. Alternative methods of sensory testing: working with chefs, culinary professionals and brewmasters. In Delarue J, Lawlor B, Rogeaux M, editors, Rapid sensory profiling techniques: applications in new product development and consumer research. Elsevier. 2015. p. 363-382. (Woodhead Publishing Series in Food Science, Technology and Nutrition). https://doi.org/10.1533/9781782422587.3.363

Frøst, Michael Bom ; Giacalone, Davide ; Rasmussen, Kristen. / Alternative methods of sensory testing : working with chefs, culinary professionals and brewmasters. Rapid sensory profiling techniques: applications in new product development and consumer research. editor / Julien Delarue ; Ben Lawlor ; Michel Rogeaux. Elsevier, 2015. pp. 363-382 (Woodhead Publishing Series in Food Science, Technology and Nutrition).

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