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....

Ful tanımlama

Detaylı Bibliyografya
Asıl Yazarlar: Juan Sebastián Ramírez-Navas, Victor Alexander Aristizabal-Ferreira, Jessica Aguirre-Londoño, Sandra Patricia Castro-Narváez
Materyal Türü: Makale
Dil:English
Baskı/Yayın Bilgisi: Universidad de Antioquia 2021-05-01
Seri Bilgileri:Revista Facultad de Ingeniería Universidad de Antioquia
Konular:
cheese
sodium chloride
potentiometry
sensory evaluation
Friedman test
Wilcoxon test
Online Erişim:https://revistas.udea.edu.co/index.php/ingenieria/article/view/329796

Internet

https://revistas.udea.edu.co/index.php/ingenieria/article/view/329796

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