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....

Полное описание

Библиографические подробности
Главные авторы:	Juan Sebastián Ramírez-Navas, Victor Alexander Aristizabal-Ferreira, Jessica Aguirre-Londoño, Sandra Patricia Castro-Narváez
Формат:	Статья
Язык:	English
Опубликовано:	Universidad de Antioquia 2021-05-01
Серии:	Revista Facultad de Ingeniería Universidad de Antioquia
Предметы:	cheese sodium chloride potentiometry sensory evaluation Friedman test Wilcoxon test
Online-ссылка:	https://revistas.udea.edu.co/index.php/ingenieria/article/view/329796

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