Effect of viscosity on the perceived intensity of acid taste
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F04%3A00013144" target="_blank" >RIV/60461373:22330/04:00013144 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Effect of viscosity on the perceived intensity of acid taste
Original language description
In presence of thickening agents, the acid taste of aqueous citric acid or tartaric acid solutions decreasing with increasing intensity of acids and thickening agents.
Czech name
Vliv viskozity na intensitu vjemu kyselé chuti
Czech description
Metodou sensorické analýzy byl sledován vliv zahušťovadla methylcelulosy na vnímáníkyselé chuti.
Classification
Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
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Continuities
Z - Vyzkumny zamer (s odkazem do CEZ)
Others
Publication year
2004
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Czech Journal of Food Science
ISSN
1212-1800
e-ISSN
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Volume of the periodical
22
Issue of the periodical within the volume
4
Country of publishing house
CZ - CZECH REPUBLIC
Number of pages
8
Pages from-to
143-150
UT code for WoS article
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EID of the result in the Scopus database
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