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Organoleptic Evaluation of Coffee Harvested in Plastic NetsOrganoleptic Evaluation of Coffee Harvested in Plastic Nets
(University of Puerto Rico Mayagüez Campus Agricultural Experiment Station, 1981)
Improvement of wine organoleptic characterisitcs by non-saccharomyces yeasts
(Formatex, 2011)
In traditional winemaking, natural fermentation of grape juice is carried out by a sequence of different yeast species. The early stages are dominated by non-Saccharomyces yeasts and are replaced by Saccharomyces cerevisiae ...
Effects of fermentation temperature on the composition of beer volatile compounds, organoleptic quality and spent yeast density
(Pontificia Universidad Católica de Valparaíso, 2011)
Caracterización sensorial de mieles de abeja mediante análisis multivariado a tres vías
(Ediciones INTA, 2019-04)
El análisis sensorial consiste en la evaluación de las propiedades organolépticas de un producto mediante los sentidos humanos. Para dicha evaluación, el diseño experimental y el análisis estadístico juegan un papel ...
Cultural, psychological and organoleptic factors related to the use of stingless bees by rural residents of northern Misiones, Argentina
(Springer, 2018)
This chapter explores the relationship between cultural (e.g., utilitarian), psychological (e.g., prominence and ease of observation), and organoleptic factors (e.g., taste perceptions) related to the use of stingless bees. ...