Abstract
[Autom. eng. transl.] The quality of raw materials, semi-finished products and finished products for the complaining industry is assessed primarily through chemical, physical and microbiological analyzes. However, in order to satisfy the consumer's requests and tastes, a food must also have sensory characteristics that can be pleasant or unpleasant, with every nuance possible between these two extremes.
| Translated title of the contribution | [Autom. eng. transl.] Sensory analysis: what are the advantages? |
|---|---|
| Original language | Italian |
| Pages (from-to) | 15-19 |
| Number of pages | 5 |
| Journal | MACCHINE ALIMENTARI |
| Volume | 2016 |
| Publication status | Published - 2016 |
Keywords
- Alimenti
- Analisi sensoriale
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