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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书目信息
出版者
Poljoprivredni fakultet
页码
p. 32-36
语言
塞尔维亚
注释
Summaries (En, Sr)
13 ref.
翻译的标题
Specificnosti senzornog vrednovanja kvaliteta meda
类型
Conference; Summary
来源
[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
2005-05-15
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