A sensory characterization of bread and yoghurt
Sensory analysis is a common part of the new product development process and for product optimization. Sensory characterization and product profiling is traditionally made by trained expert panels. However, food industries and market have nowadays more demands for rapid techniques likewise request f...
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| Format: | Second cycle, A2E |
| Language: | Swedish Inglés |
| Published: |
2012
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| Online Access: | https://stud.epsilon.slu.se/4897/ |
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