Showing papers by "Per B. Brockhoff published in 2008"

TL;DR: In this paper, different ways of reducing scaling effects are discussed: scaling by standardization, scaling by ten-berge algorithm and scaling by assessor model, and how much information is left after scaling differences have been corrected for.

TL;DR: Frying temperature was the one factor with greatest influence on the sensory attributes, and pan-grilled schnitzels had significantly higher scores in fried/grilled attributes regardless of meat quality compared to pan-fried schnitzer, while gender and slaughter live-weight had no pronounced influence on flavour and overall eating quality.