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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