Perfil metodológico de experimentos sensoriais de alimentos de 2014 a 2019

Autor: Camocardi, Amanda Felix, Ferreira, Eric Batista

Publikováno v: Agrarian Sciences Journal; Vol. 12 (2020); 1-16
Caderno de Ciências Agrárias; v. 12 (2020); 1-16
Caderno de Ciências Agrárias
Universidade Federal de Minas Gerais (UFMG)
instacron:UFMG

Sensory analysis came from the need to improve food quality beyond its physical, chemical and microbiological features. Sensory attributes are used to assess the sensory quality of food as well as how well it meets the consumer's wishes. Experiments

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::94cba6df172fd65c753ecda7169d87fe
https://periodicos.ufmg.br/index.php/ccaufmg/article/view/15962