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...

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Principais autores: Scher, Sheila Luciana, Sora, Gisele Teixeira de Souza, Mardigan, Laura Paulino, Rosa, Cássia Inez Lourenzi Franco, Fuchs, Renata Herrera Barros
Formato: Artigo
Idioma: Português
Publicado em: Universidade Tecnológica Federal do Paraná (UTFPR) 2010
Acesso em linha: http://periodicos.utfpr.edu.br/rebrapa/article/view/3317
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