Correlation between sensory and instrumental measurements of saltiness in Queso Molido Narinense

Correlation between sensory and instrumental measurements of saltiness in Queso Molido Narinense

A sensory study was conducted at the Universidad Santiago de Cali with Queso Molido Nariñense. To determine the preferred levels of concentration acceptable by consumers, samples were made with different concentrations of NaCl (C1 = 0.62%, C2 = 0.87%, C3 = 1.05%, C4 = 1.74%, C5 = 2.71%, and C6 = 5....

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Dades bibliogràfiques
Autors principals:	Juan Sebastián Ramírez-Navas, Victor Alexander Aristizabal-Ferreira, Jessica Aguirre-Londoño, Sandra Patricia Castro-Narváez
Format:	Article
Idioma:	English
Publicat:	Universidad de Antioquia 2021-05-01
Col·lecció:	Revista Facultad de Ingeniería Universidad de Antioquia
Matèries:	cheese sodium chloride potentiometry sensory evaluation Friedman test Wilcoxon test
Accés en línia:	https://revistas.udea.edu.co/index.php/ingenieria/article/view/329796

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