Browsing by Subject "Evaluación sensorial"
Now showing items 1-2 of 2
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(Sociedad Chilena de Nutrición, Bromatología y Toxicología, 1981)The changes in organoleptic characteristics in SMT cellophan-packed cakes were evaluated by a panel of eight experienced judges. Four different products, with and without either filling or coating, were tested after ...
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(Sociedad Chilena de Nutrición, Bromatología y Tecnología, 1981)Organoleptic quality and nutritional value are important parameters in the evaluation of foodstuffs. Food entirely adequate from the nutritional point of view be rejected if is not acceptable because of colour, taste, ...