The evaluation of the sensory consumer
take the example of Vienna sausages fish steamed at 100 ° C for 10 minutes, held each treatment cup cup per 20 grams placed in a tray with a glass of water, tissues and quizzes. assess the quality of color, smell, taste, texture and overall liking. Served to panelists, 20 people were seated separately, each Booth (Professor English, 2539), the panelists will get 5 samples to scores using the panelists 9 - point hedonic scale (Narueput enemy's. Co., 2547)
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