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....

書誌詳細
主要な著者:	Juan Sebastián Ramírez-Navas, Victor Alexander Aristizabal-Ferreira, Jessica Aguirre-Londoño, Sandra Patricia Castro-Narváez
フォーマット:	論文
言語:	English
出版事項:	Universidad de Antioquia 2021-05-01
シリーズ:	Revista Facultad de Ingeniería Universidad de Antioquia
主題:	cheese sodium chloride potentiometry sensory evaluation Friedman test Wilcoxon test
オンライン･アクセス:	https://revistas.udea.edu.co/index.php/ingenieria/article/view/329796

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