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Aplicação de um teste bootstrap paramétrico para o índice de qualidade sensorial de berinjela minimamente processada
(Universidade Federal de Alfenas, 2017)
Avaliação sensorial da diferença e aceitação de carne normal e PSE (Pale, Soft, Exudative) de frango processada
(Universidade Tecnológica Federal do ParanáCampo Mourao, 2014-02-25)
Qualidade físico-química e sensorial da bebida de algumas de marcas cafés, na cidade de Ponta Grossa-PR
(Universidade Tecnológica Federal do ParanáPonta GrossaBrasilDepartamento Acadêmico de AlimentosTecnologia em AlimentosUTFPR, 2012-10-26)
Coffee (Coffea arabica L.) belongs to the genus Coffea of the family Rubiaceae is the seed of the ripe fruit benefited from major crop species are Coffea arabica, Coffea canephora and Coffea robusta. Drinking coffee, one ...
Descriptive sensory analysis of meat-The baseline for any sensory innovation for meat products: Case study
(2022-01-28)
Descriptive sensory analysis is one of the most adequate and used methods for sensory characterization of meat and meat products since it provides a lot of information that is easily interpreted during the elaboration of ...
Texture of Chanco cheese: Projection of a sensory map based on multivariate analysis
(Pontificia Universidad Católica de Chile. Facultad de Agronomía e Ingeniería Forestal, 2010)
Physicochemical and sensory quality of wines from red sorrel/roselle(Hibiscus sabdariffa L) calces : effects of pretreatments of pectolase and temperture/time
(International Journal os Food Science and Technology, 2007)
Sugar cane spirits: Cachaça and rum production and sensory properties
(2011-11-01)
The production of cachaça, a distilled spirit made directly from sugar cane juice and rum obtained by fermenting molasses, a by-product of the sugar industry, are comparatively presented. The main differences, from raw ...
Coffee sensory quality study based on spatial distribution in the Mantiqueira mountain region of Brazil
(Wiley Online Library, 2020)