<div class="description">
<dl><dd>Cover title</dd>
<dd>Running title: Guidelines for panel training</dd>
<dd>Includes bibliographical references</dd>
<dd>Abstract: 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</dd></dl><br>Subjects: Food; Meat; sensory evaluation; texture; meat; educational methods; food acceptability; USDA</div>
<div class="fn value">
Cross, H. Russell</div>
Internet Archive identifier