Showing 1 - 13 results of 13 for search 'SENSORY EVALUATION OF FOOD', query time: 1.02s Refine Results
  1. 1
    SENSORY QUALITY OF POULTRY MEAT AFTER PROPOLIS APPLICATION
    Subjects: “...sensory evaluation...”
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    Article
  2. 2
    SENSORY EVALUATION OF HUBBARD JV CHICKENS MEAT AFTER PROPOLIS APPLICATION IN THEIR DIET
    “...Journal of Microbiology, Biotechnology and Food Sciences...”
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    Article
  3. 3
    Evaluation of nutritional composition and sensory properties of cheese, cheese spreads and traditional butter from Slovak production
    Subjects: “...sensory analysis...”
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    Article
  4. 4
    Effect of spices commercial mixture with GDL on the quality of fermented dry-cured sausages
    Subjects: “...sensory evaluation...”
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    Article
  5. 5
    Sensory quality, colour and oxidative stability of cured cooked ham with propolis extract
    Subjects: “...sensory quality...”
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    Article
  6. 6
    Principal component analysis of sensory properties of chicken breast muscle supplemented with different feed additives
    Subjects: “...sensory attribute...”
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    Article
  7. 7
    Effect of thyme and oregano aqueous tea infusions on the lipid oxidation and sensory characteristics of frankfurkters sausages
    Subjects: “...sensory quality...”
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    Article
  8. 8
    Effects of floral honey and pressed flax seeds on intensity of yogurt aroma, sweetness and sour taste of yogurts during storage
    Subjects: “...sensory properties...”
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    Article
  9. 9
    Effect of grape seed extract on quality of raw-cooked meat products
    Subjects: “...sensory quality...”
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    Article
  10. 10
    Evaluation of Yoghurts with Thyme, Thyme Essential Oil and Salt
    “..., salty and thyme taste, determined by sensory evaluation was in experimental samples of yoghurts...”
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    Article
  11. 11
    Changes in chosen properties of soft cheeses with chilli pepper during storage
    “...<p>The aim of this study was to evaluate chosen physicochemical and sensory properties of soft...”
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    Article
  12. 12
    The quality of processed cheeses and cheese analogues the same brand domestic and foreign production
    “... brand domestic and foreign production. The evaluated was taste of processed cheeses and cheese...”
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    Article
  13. 13
    Influence of different curing methods on the fatty acid composition in sausages prepared from red deer meat
    “... the specific sensory properties, stability and hygienic safety of products such as fermented sausages, ham...”
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    Article
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