Development of cocoa physical reference samples for training and calibration of sensory evaluation panels: perspectives from a range of food products
| Autores principales: | , , |
|---|---|
| Formato: | Ponencia |
| Lenguaje: | Inglés |
| Publicado: |
2023
|
| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/129703 |
Ejemplares similares: Development of cocoa physical reference samples for training and calibration of sensory evaluation panels: perspectives from a range of food products
- Chemotactile perception and associative learning of amino acids in yellowjacket workers
- Natural and modified food hydrocolloids as gluten replacement in baked foods: functional benefits
- Developing a sensory descriptive panel for pear quality evaluation
- Análisis sensorial y nutricional de peras y manzanas del banco de germoplasma de la estación experimental INTA Alto Valle
- Duraznos deshidratados: efecto de diferentes endulzantes sobre la percepción sensorial y los parámetros físico químicos
- Evaluación anual de los vinos de los elaboradores caseros y artesanales de la norpatagonia