Sensory evaluation concept in the development of food product
1986
Othman Hassan
Sensory evaluation which was a scientific discipline involving an understanding of physiology and psychology, was used by the food industry to determine consumer acceptance of a food product. Sensory evaluation was not an expensive test. It compromised four attributes, namely taste, odour, texture and colour. This paper also explained the selection of panel members, determination of panel size, training of panel members, selection of test methods, setting of timing and conditions of the tests, and the analysis and interpretation of the results
Mostrar más [+] Menos [-]Palabras clave de AGROVOC
Información bibliográfica
Este registro bibliográfico ha sido proporcionado por Universiti Putra Malaysia