E 253 05 astm international west conshohocken pa

Info iconThis preview shows page 1. Sign up to view the full content.

View Full Document Right Arrow Icon
This is the end of the preview. Sign up to access the rest of the document.

Unformatted text preview: . Literature Cited ASTM. 2005. Standard Terminology Relating to Sensory Evaluation of Materials and Products. E-253-05. ASTM International. West Conshohocken, PA. Butzke, C., and A. Suprenant. 1998. Cork Sensory Quality Control Manual. Publ. 21571. University of California, Division of Agriculture Natural Resources, Oakland. Chacón-Rodriguez, L., J.T. Wong, and T.H. Smith. 2001. Sensory evaluation of experimental wines with limited resources. In Proceedings of the ASEV 50th Anniversary Annual Meeting. J.M. Rantz (Ed.), pp. 15-18. ASEV, Davis. Am. J. Enol. Vitic. 58:2 (2007) 2 58 – Lesschaeve et le comportement d’achat du consommateur. Ph.D. thesis, Université de Bourgogne. Lange, C., C. Martin, C. Chabanet, P. Combris, and S. Issanchou. 2002. Impact of the information provided to consumers on their willingness to pay for Champagne: Comparison with hedonic scores. Food Qual. Pref. 13:597-608. Lange, C., S. Issanchou, and P. Combris. 2000. Expected versus experienced quality: Trade-off with price. Food Qual. Pref. 11:289297. Lawless, H.T. 1984. Flavor description of white wine by “expert” and nonexpert wine consumers. J. Food Sci. 49:120-123. Lawless, H.T., and H. Heymann. 1998. Sensory Evaluation of Food: Principles and Practices. Chapman & Hall, New York. Lesschaeve, I. 2001. The new challenges of wine industry met by a smart use of sensory techniques. In Proceedings of the ASEV 50th Anniversary Annual Meeting. J.M. Rantz (Ed.), pp. 9-11. ASEV, Davis. Lesschaeve, I. 2003a. Communicating wine sensory benefits to consumers using descriptive analysis. Abstr. Am. J. Enol. Vitic. 54: 227A. Lesschaeve, I. 2003b. Evaluating wine “typicité” using descriptive analysis. I n Proceedings for the 5th Pangborn Sensory Science Symposium. H. Meiselman et al. (Eds.). Abstr. O45. Elsevier, Oxford. Lesschaeve, I. 2006. The use of sensory descriptive analysis to gain a better understanding of consumer wine language. In Proceedings of the 3rd International Wine Business and Marketing Research Conference....
View Full Document

This note was uploaded on 09/29/2010 for the course VEN 91863 taught by Professor Hildergardheymann during the Spring '09 term at UC Davis.

Ask a homework question - tutors are online