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....
| Автори: | , , , |
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| Формат: | Стаття |
| Мова: | English |
| Опубліковано: |
Universidad de Antioquia
2021-05-01
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| Серія: | Revista Facultad de Ingeniería Universidad de Antioquia |
| Предмети: | |
| Онлайн доступ: | https://revistas.udea.edu.co/index.php/ingenieria/article/view/329796 |