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....

書目詳細資料
Main Authors:	Juan Sebastián Ramírez-Navas, Victor Alexander Aristizabal-Ferreira, Jessica Aguirre-Londoño, Sandra Patricia Castro-Narváez
格式:	Article
語言:	English
出版:	Universidad de Antioquia 2021-05-01
叢編:	Revista Facultad de Ingeniería Universidad de Antioquia
主題:	cheese sodium chloride potentiometry sensory evaluation Friedman test Wilcoxon test
在線閱讀:	https://revistas.udea.edu.co/index.php/ingenieria/article/view/329796

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