Uso de técnicas sensoriales avanzadas para describir el perfil de petit suisse

Autor: Barbosa , Layla Soares, Carvalho , Hugo José Martins, Amaral, Tatiana Nunes, Rocha, Larissa de Oliveira Ferreira

Publikováno v: Research, Society and Development; Vol. 9 No. 12; e7591210752
Research, Society and Development; Vol. 9 Núm. 12; e7591210752
Research, Society and Development; v. 9 n. 12; e7591210752
Research, Society and Development
Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI

The conventional descriptive methodologies show a long duration time of the sensory technique, once they require extensive training of the tasters. As a way of decrease these problems, new methodologies has been developed allowing to obtain sensory i

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::0abec2aaf243aca3015c971ecdc37a8d
https://rsdjournal.org/index.php/rsd/article/view/10752