Comparison of sensory evaluation techniques for Hungarian wines
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DOI: 10.1002/cem.3219
Abstract: The aim of this study was to compare different Hungarian Kadarka, Kékfrankos, and Cabernet franc wines produced and aged by the same methods and to compare two types of sensory analysis methods as well: the… read more here.
Keywords: evaluation techniques; analysis; comparison sensory; evaluation ... See more keywords
Comparison of the Sensory Characteristics of Suckling Lamb Meat: Organic vs Conventional Production
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DOI: 10.17221/949-cjfs
Abstract: 40 L. dorsi muscles from the left half carcass of suckling lambs raised under both organic and conventional systems were evaluated by a sixteen-member trained panel, following QDA methodology. After developing a common vocabulary for… read more here.
Keywords: organic conventional; characteristics suckling; meat organic; comparison sensory ... See more keywords