Determination of thresholds for key quality Traits. Quality and preferences. Task Force.
Breeding programs rely on sensory analysis including consumer tests and descriptive tests to identify priority quality traits that drive consumer liking, assess intensity of sensory characteristics in the laboratory and validate instrumental measurements of sensory characteristics. However, the quan...
| Main Authors: | , , , , |
|---|---|
| Format: | Ponencia |
| Language: | Inglés |
| Published: |
2024
|
| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/140725 |
Similar Items: Determination of thresholds for key quality Traits. Quality and preferences. Task Force.
- Divergence study of rice (Oryza sativa L) genotypes for consumer-preferred quality traits
- Postharvest quality of cassava, markets and consumer preferences
- Diversifying the utilization of maize at household level in Zambia: Quality and consumer preferences of maize-based snacks
- Consumer preferences and willingness-to-pay for improved quality and safety: the case of fresh camel milk and nyirnyir in Kenya
- Assessing consumer preferences for quality and safety attributes of food in the absence of official standards: the case of beef in Ethiopia
- Assessing quality attributes that drive preference and consumption of local rice in Ghana