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Akademický článek
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Akademický článek
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Publikováno v:
Czech Journal of Food Sciences. 35:392-400
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::edab9eb2f95f6fc74c2bdd317b8859e8
https://doi.org/10.17221/276/2016-cjfs
https://doi.org/10.17221/276/2016-cjfs
Autor:
P.F. Gil, M. de Renobales, M. Ojeda, Iñaki Etaio, Laura Zabaleta, Marta Albisu, Luis Javier R. Barron, F.J. Pérez-Elortondo
Publikováno v:
Dairy Science & Technology. 96:53-65
Sensory quality is one of the most important attributes of cheeses, as consumers demand homogeneous and unaltered products. The presence of sensory defects in the final product causes financial losses and consequently has a great economic impact on c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e4cf38f08c4f583ed44a2ed4f3c0ad38
https://doi.org/10.1007/s13594-015-0237-2
https://doi.org/10.1007/s13594-015-0237-2
Publikováno v:
Meat Science. 94:105-114
A new method to evaluate the sensory quality of calf chops was developed by discussion with experts. Resulting method comprised four parameters: quality related to odor, texture, flavor and persistence. For each parameter, the sensory characteristics
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::69eca8ddcea63031b209933781a2861f
https://doi.org/10.1016/j.meatsci.2013.01.003
https://doi.org/10.1016/j.meatsci.2013.01.003
Publikováno v:
Food Quality and Preference. 23:138-147
PDO products present some special features related to several factors. Among them, sensory characteristics are especially relevant. However, the sensory characteristics that differentiate each PDO products from the others are not usually described, s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4520db2e226b1b6136ef09e6078133bf
https://doi.org/10.1016/j.foodqual.2011.03.008
https://doi.org/10.1016/j.foodqual.2011.03.008
Publikováno v:
Food Control. 21:533-541
Having specific methods accredited by official accreditation bodies to score the sensory quality of food products is a pressing need of the certification bodies. This work explains the development of a specific method for sensory quality control of y
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7a244202100eed5ca5621074d2d4536c
https://doi.org/10.1016/j.foodcont.2009.08.013
https://doi.org/10.1016/j.foodcont.2009.08.013
Publikováno v:
Food Control. 21:542-548
The use of qualified panels applying specific evaluation methods for sensory quality control increases the reliability of the results, even more if the method is accredited by official accreditation bodies. Based on the work developed with young red
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ac38ceb4e1a9b63c7fbf7df2b0a8ea23
https://doi.org/10.1016/j.foodcont.2009.08.011
https://doi.org/10.1016/j.foodcont.2009.08.011
Publikováno v:
Infancia y Aprendizaje. 32:329-341
ResumenEn este estudio exploratorio y descriptivo realizado con alumnado universitario de cuatro titulaciones del Campus de Gipuzkoa de la Universidad del Pais Vasco se ha pretendido: 1) describir las estrategias de aprendizaje y los patrones de moti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d54a7ccbaebccee05cc41f0f0201a89e
https://doi.org/10.1174/021037009788964132
https://doi.org/10.1174/021037009788964132
