Canlyniadau Chwilio - "Sensory evaluation"

Evaluación sensorial de los alimentos / gan Espinosa Manfugás, Julia

Pynciau: “...Food Sensory evaluation....”
Cael y testun llawn

Análisis sensorial aplicado a la restauración / gan Torricella Morales, Raúl Gonzalo

Pynciau: “...Food Sensory evaluation....”
Cael y testun llawn

Análisis sensorial aplicado a la restauración / gan Torricella Morales, Raúl Gonzalo

Pynciau: “...Food Sensory evaluation....”
Cael y testun llawn

Cartilla destellos de conducta : actividades para favorecer el procesamiento sensorial y la convivencia escolar / gan Bonilla Vidal, Gladys Clemencia

Pynciau: Cael y testun llawn

Anl̀isis sensorial de leche de vacas suplementadas con un alimento fermentado a base de pollinaza

Pynciau: Anl̀isis sensorial de leche de vacas suplementadas con un alimento fermentado a base de pollinaza

Produccin̤ y calidad de variedades de caf ̌(coffea arabica L.) en Veracruz, Mx̌ico

Pynciau: Produccin̤ y calidad de variedades de caf ̌(coffea arabica L.) en Veracruz, Mx̌ico

Sensorial properties of ice tea as affected by packaging

Pynciau: Sensorial properties of ice tea as affected by packaging

Effects of vacuum packaging on the quality of frozen cooked Dn̲er Kebab

Pynciau: Effects of vacuum packaging on the quality of frozen cooked Dn̲er Kebab

Vida t͠il de los alimentos

Pynciau: Vida t͠il de los alimentos

Evaluacin̤ sensorial del impacto ambiental , industrias vitivinc̕ola y aceitera

Pynciau: Evaluacin̤ sensorial del impacto ambiental , industrias vitivinc̕ola y aceitera

Desarrollo de un producto de panadera̕ con harina de quinua

Pynciau: Desarrollo de un producto de panadera̕ con harina de quinua

Application of electronic tongue for distinguishing coffee samples and predicting sensory attributes

Pynciau: Application of electronic tongue for distinguishing coffee samples and predicting sensory attributes

The occurrence of malolactic fermentation in brandy base wine and its influence on brandy quality

Pynciau: The occurrence of malolactic fermentation in brandy base wine and its influence on brandy quality

Research Guidelines for Cookery, Sensory Evaluation, and Instrumental Tenderness Measurements of Meat

Pynciau: Research Guidelines for Cookery, Sensory Evaluation, and Instrumental Tenderness Measurements of Meat