Sensory evaluation of sausage treated with and without grape extract
The aim of this work was to carry out a sensory evaluation of sausages treated with and without grape extract. The acceptance test of the samples was conducted with a 9-point structured hedonic scale to evaluate flavor, appearance, odor and general impression. There was no significant difference bet...
| Principais autores: | Scher, Sheila Luciana, Sora, Gisele Teixeira de Souza, Mardigan, Laura Paulino, Rosa, Cássia Inez Lourenzi Franco, Fuchs, Renata Herrera Barros |
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| Formato: | Artigo |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná (UTFPR)
2010
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| Acesso em linha: |
http://periodicos.utfpr.edu.br/rebrapa/article/view/3317 |
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