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Faculty of Natural and Agricultural Sciences
School of Agricultural and Food Sciences
Food Science
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Sensory evaluation
The application of analytical and affective sensory evaluation techniques to correlate human reactions to foods with analytical measurements of food components Research Output
Research articles in refereed specialist journals
De Kock HL, Heinze PH, Potgieter CM, Dijksterhuis GB, Minnaar A: 2001. Temporal aspects related to the perception of skatole and androstenone, the major boar odour compounds. Meat Science, 57, pp 61-70. De Kock HL, Van Heerden SM, Heinze PH, Dijksterhuis GB, Minnaar A: 2001. Reaction to boar odour by different South African consumer groups. Meat Science, 59, pp 353-362. |