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....
| Principais autores: | , , , |
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| Formato: | Artigo |
| Idioma: | English |
| Publicado em: |
Universidad de Antioquia
2021-05-01
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| coleção: | Revista Facultad de Ingeniería Universidad de Antioquia |
| Assuntos: | |
| Acesso em linha: | https://revistas.udea.edu.co/index.php/ingenieria/article/view/329796 |