Descriptive sensory analysis data for boiled cassava roots in Uganda.
This file contains descriptive sensory data of boiled cassava that was collected using panel trained following a <a href="https://doi.org/10.18167/agritrop/00573">standardized methodology</a>. The data was collected by NaCCRI team in Uganda using RTBfoods <a href="https://doi.org/10.18167/agritrop/00599">standard operating procedures</a> developed in work package 2 for the use by trained sensory panel. The cleaning of the data was conducted following guidelines as outlined in <a href="https://doi.org/10.18167/agritrop/00582">RTBfoods manual</a>.
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| Main Authors: | , , , , |
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| Other Authors: | |
| Format: | Descriptive sensory data biblioteca |
| Language: | English |
| Published: |
CIRAD Dataverse
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| Subjects: | Agricultural Sciences, Descriptive sensory analysis, Cassava, Food analysis, |
| Online Access: | https://doi.org/10.18167/DVN1/VFKFUR |
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