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Modelling the cooking doneness via integrating sensory evaluation and kinetics

Jingpeng Li1, Li Deng2, Zhengyu Jin1

  • 1The State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, China; Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, China.

Food Research International (Ottawa, Ont.)
|March 15, 2017
PubMed

Keywords:
DonenessKineticsM valueQuantitative determinationSensory evaluationz(M) value

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