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VIEW ARTICLE DOI: 10.1094/ASBCJ-39-0108
Sensory Analysis. M. C. Meilgaard, Chairman; A. Agis, N. M. de Banchs, R. Berndt, L. Bernstein, E. F. Blaschke, J. Boersma, B. J. Clarke, A. Dravnieks, R. Garza Cantú, R. Harper, D. W. Hysert, T. J. Konis, J. W. Larson, C. Latoni, M. J. Lewis, K. Markl, L. McGill, M. Moll (EBC), G. R. Morrison, J. E. Muller, A. C. Noble, T. J. O'Brien, R. S. Palamand, R. M. Pangborn, F. Pastrana, J. J. Powers, P. A. Prell, D. J. Schmitt, J. Seigel, D. Simpson, J. C. Sonnemann, R. S. Williams, K. Word, and A. J. Cutaia (ex officio).. J. Am. Soc. Brew. Chem. 39:0108, 1981.
Keywords: Flavor reference standards, Triangular test.
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A subscription to the Journal of the American Society of Brewing Chemists is complimentary with membership to the ASBC. The ASBC Journal publishes scientific papers, review articles, and technical reports dealing with the chemistry and microbiology of brewing ingredients and relevant technology, as well as the analytical techniques used in the malting and brewing industry. |