Development of cocoa physical reference samples for training and calibration of sensory evaluation panels: perspectives from a range of food products
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| Main Authors: | , , |
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| Format: | Presentation biblioteca |
| Language: | English |
| Published: |
2023-03
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| Subjects: | organoleptic analysis, flavour, sensory receptors, quality assurance, análisis organoléptico, sabor, receptor sensorial, physical reference samples, sensory evaluation, quality assessment, calibration, |
| Online Access: | https://hdl.handle.net/10568/129703 |
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