| Record ID | ia:FNC89929057 |
| Source | Internet Archive |
| Download MARC XML | https://archive.org/download/FNC89929057/FNC89929057_marc.xml |
| Download MARC binary | https://www.archive.org/download/FNC89929057/FNC89929057_meta.mrc |
LEADER: 01845cam 2200421 a 4500
001 446709
005 20100215003453.0
008 911111s1976 mdua b f00010 eng d
016 7 $aFNC89929057$2DNAL
035 $a(OCoLC)ocm20303651 911111
035 $90519-95360
035 $a446709
040 $aAGL$cAGL
049 $aAGLF
070 0 $aaTX546.C7
072 $aQ500
100 10 $aCross, H. Russell.
245 10 $aGuidelines for training and testing a descriptive meat panel /$cH.R. Cross, Ron Moen, and Marilyn S. Stanfield.
260 0 $a[Beltsville, Md.? :$bMeat Science Research Laboratory, Agricultural Research Service, U.S. Dept. of Agriculture?,$c1976?]
300 $a16, [15] p. :$bill. ;$c28 cm.
500 $aCover title.
500 $aRunning title: Guidelines for panel training.
504 $aIncludes bibliographical references.
520 $aAbstract: A report, prepared in the late 1970's, describes the results of a study of the evaluation of a technique for selecting, training and evaluating a descriptive panel for identifying meat textural properties. The study was experimentally designed to identify factors that might influence panel measurements and whether their measurements correlate with separately trained meat descriptive panels trained by the same technique. The resultant data were statistically treated and discussed.
650 0 $aFood$xSensory evaluation.
650 0 $aMeat$xAnalysis.
650 3 $asensory evaluation
650 3 $atexture
650 3 $ameat
650 3 $aeducational methods
650 3 $afood acceptability
650 3 $aUSDA
740 01 $aGuidelines for panel training.
841 $ax $b9002260u 0 4 uu 1900226$ez
852 $aDNAL$iaTX546.C7
930 $a00000000$b00000000$c00000000
945 $aFNC$dal$e89/08/19$fsp$g89/09/06
946 $aUSDA