Zobrazeno 1 - 10
of 63
pro vyhledávání: '"Panel training"'
Publikováno v:
OENO One, Vol 54, Iss 4 (2020)
Aim: In the few past years, consumer expectation has shifted toward low-additive foodstuffs. In the wine industry, this has been evidenced by the development of wines without any added SO2 during the winemaking process, including bottling. This has a
Externí odkaz:
https://doaj.org/article/96684a3c54484d52a6357363b72ae945
Publikováno v:
World Rabbit Science, Vol 26, Iss 1, Pp 43-48 (2018)
The aim of this study was to evaluate and quantify variation in sensory attributes along the Longissimus dorsi (LD) muscle in rabbits. A descriptive analysis was performed by a panel of 8 assessors previously trained in the evaluation of rabbit meat.
Externí odkaz:
https://doaj.org/article/7773be99e30f42089a4ffc4dfe6197fc
Autor:
Sandra Cortés-Diéguez, Carmen Otero-Cerviño, Hixinio Rodeiro-Mougán, José Antonio Feijóo-Mateo
Publikováno v:
Foods, Vol 9, Iss 6, p 753 (2020)
Orujo is a recognized traditional grape marc distillate from Galicia (NW of Spain). It is also employed as an alcohol base to elaborate coffee and herbal liqueurs and spirits. In this manuscript, quantitative descriptive analysis was applied to obtai
Externí odkaz:
https://doaj.org/article/0357b95ad6a341b48ae354b7c822b101
Autor:
Milena Bučar-Miklavčič, Ole Winkelmann, Ummuhan Tibet, Sara Barbieri, Ramón Aparicio-Ruiz, Tullia Gallina Toschi, Karolina Brkić Bubola, Alessandra Bendini, Florence Lacoste, Diego L. García-González
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
5 Tablas.- 2 Figuras
The use of reference materials for sensory evaluation of virgin olive oils by tasters, panel leaders and trainers represents a fundamental tool to ensure the performance of panel test in meeting regulatory demands and protec
The use of reference materials for sensory evaluation of virgin olive oils by tasters, panel leaders and trainers represents a fundamental tool to ensure the performance of panel test in meeting regulatory demands and protec
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b236a3903e5f6d306296cdcfe6636b04
http://hdl.handle.net/10261/261922
http://hdl.handle.net/10261/261922
Autor:
Vieira, Gisely Spósito
A análise sensorial é uma metodologia científica utilizada para mensurar, avaliar e interpretar reações relacionadas às características de produtos tais como são percebidas através dos sentidos, respondendo à bem mais que simplesmente à pr
Publikováno v:
Grasas y Aceites, Vol 58, Iss 3, Pp 225-230 (2007)
A new methodology has been developed for the sensory assessment of table olives. The scales used to determine the color of the brine and the fruit are studied (they are prepared in vials, allowing their presence in situ in every panel session). Moreo
Externí odkaz:
https://doaj.org/article/addb5ef3b1b44ad7b60d1c42478906c1
Autor:
Barbieri Sara, Aparicio-Ruiz Ramon, Brkić Bubola Karolina, Bučar-Miklavčič Milena, Lacoste Florence, Tibet Ummuhan, Winkelmann Ole, Bendini Alessandra, Garcia-Gonzalez Diego Luis, Gallina Toschi Tullia
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______4094::5274655d4608460389e070ca9c62dada
https://hdl.handle.net/11585/906288
https://hdl.handle.net/11585/906288
Publikováno v:
OENO One
OENO One, Institut des Sciences de la Vigne et du Vin (Université de Bordeaux), 2020, 54 (4), pp.671-685. ⟨10.20870/oeno-one.2020.54.4.3566⟩
OENO One, Vol 54, Iss 4 (2020)
OENO One, Institut des Sciences de la Vigne et du Vin (Université de Bordeaux), 2020, 54 (4), pp.671-685. ⟨10.20870/oeno-one.2020.54.4.3566⟩
OENO One, Vol 54, Iss 4 (2020)
International audience; In the few past years, consumer expectation has shifted toward low-additive foodstuffs. In the wine industry, this has been evidenced by the development of wines without any added SO 2 during the winemaking process, including
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::04093a245144fbc4f518377378d98569
https://hal.inrae.fr/hal-03297143
https://hal.inrae.fr/hal-03297143
Autor:
Carmen Otero-Cerviño, Sandra Cortés-Diéguez, José Antonio Feijóo-Mateo, Hixinio Rodeiro-Mougán
Publikováno v:
Foods
Volume 9
Issue 6
Investigo. Repositorio Institucional de la Universidade de Vigo
Universidade de Vigo (UVigo)
Foods, Vol 9, Iss 753, p 753 (2020)
Volume 9
Issue 6
Investigo. Repositorio Institucional de la Universidade de Vigo
Universidade de Vigo (UVigo)
Foods, Vol 9, Iss 753, p 753 (2020)
Orujo is a recognized traditional grape marc distillate from Galicia (NW of Spain). It is also employed as an alcohol base to elaborate coffee and herbal liqueurs and spirits. In this manuscript, quantitative descriptive analysis was applied to obtai
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.