The Theory and Practice of Sensory Evaluation of Vinegar: A Case of Italian Traditional Balsamic Vinegar
Sensory analysis is a very powerful and useful tool that is used for a variety of foods. But for vinegar, the relevant sensory evaluation system is not satisfactory since there are still some issues, such as the tendency for score conservatism, descriptor redundancy, sensory fatigue and other cognit...
| 出版年: | Foods |
|---|---|
| 主要な著者: | , , , |
| フォーマット: | 論文 |
| 言語: | 英語 |
| 出版事項: |
MDPI AG
2025-03-01
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| 主題: | |
| オンライン･アクセス: | https://www.mdpi.com/2304-8158/14/5/893 |