Specificity of sensory evaluation of honey

Popov-Raljic, J.; Gorjanovic, R.; Lalicic, R.; Sikimic, V.

Specificity of sensory evaluation of honey

2005

Popov-Raljic, J.(Poljoprivredni fakultet, Beograd - Zemun (Serbia and Montenegro)) | Gorjanovic, R. | Lalicic, R. | Sikimic, V.

In order to perform objectively the sensory analysis of honey, sample preparation, examination and evaluation of dominant sensory characteristics (appearance, saturation, brightness and purity of colour, consistency, odor and taste) using one or more human senses, must be irreproachable. The mentioned problem is precisely defined by international (ISO) and domestic standards.

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AGROVOC Keywords

analyse organoleptique análisis organoléptico honey miel normas norme organoleptic analysis organoleptic properties propiedades organolépticas propriété organoleptique standards

Bibliographic information

Publisher

Poljoprivredni fakultet

Pagination

p. 32-36

Language

Serbian

Note

Summaries (En, Sr)

13 ref.

Translated Title

Specificnosti senzornog vrednovanja kvaliteta meda

Type

Conference; Summary

Source

[Collection of plenary and scientific papers: 13th scientific conference with international participation Quality and turnover of honey and honey bees], Urosevic, M. (ed.).- Beograd - Zemun (Serbia and Montenegro): Poljoprivredni fakultet, 2005. 13. naucno savetovanje sa medjunarodnim ucescem Kvalitet i promet meda i pcela,13. naucno savetovanje sa medjunarodnim ucescem Kvalitet i promet meda i pcela, Beograd - Zemun (Serbia and Montenegro), 12-13 Feb 2005.- 86-80733-91-1.- p. 32-36

In AGRIS since: 2005-05-15

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Specificity of sensory evaluation of honey

2005

AGROVOC Keywords

Bibliographic information