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1840 积分 2024-01-23 加入
Sous vide, a culinary technique for improving quality of food products: A review
2小时前
已完结
Necessary considerations for sensory evaluation of meat products: Quality indicators of meat products
20天前
已完结
Polarized sensory positioning (PSP) as a sensory profiling technique
20天前
已完结
Sensory analysis - Methodology - General guidance for conducting hedonic tests with consumers in a controlled area
28天前
已完结
Sensory analysis. Selection and training of sensory assessors
28天前
已完结
Sensory analysis. Methodology. General guidance(BS ISO 6658:2017 - TC)
28天前
已完结
Sensory analysis. Methodology. General guidance
28天前
已完结
Trained vs. consumer panels for analytical testing: Fueling a long lasting debate in the field
1个月前
已关闭
Consumer-Based Methodologies for Sensory Characterization
1个月前
已完结
Juiciness of Meat, Meat Products, and Meat Analogues: Definition, Evaluation Methods, and Influencing Factors
1个月前
已完结
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