Sensory analysis (‘visual’ and ‘eat

Sensory analysis (‘visual’ and ‘eating quality’) of fresh pork patties
stored in 80% O2:20% CO2 was performed by 52 naïve assessors on
days 2 and 7 of storage following the method of O'Sullivan, Byrne,
and Martens (2003).

ผลลัพธ์ (อังกฤษ) 2:

Sensory Analysis ('Visual' and 'eating quality') of Fresh pork patties
stored in 80% O2: 20% CO2 was performed by 52 assessors naïve on
days 2 and 7 of Storage following the method of O'Sullivan, Byrne,
and Martens. (2003).

ผลลัพธ์ (อังกฤษ) 3:

A 2 around
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