𝔖 Bobbio Scriptorium
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A COMPARISON OF METHODOLOGY APPLIED TO THE SELECTION OF A PANEL FOR SENSORY EVALUATION OF INSTANT COFFEE

✍ Scribed by M.C. ZAMORA; A.M. CALVIÑO

Book ID
111344901
Publisher
John Wiley and Sons
Year
1996
Tongue
English
Weight
680 KB
Volume
11
Category
Article
ISSN
0887-8250

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📜 SIMILAR VOLUMES

SELECTION OF AN ASTRINGENCY REFERENCE ST
SELECTION OF AN ASTRINGENCY REFERENCE STANDARD FOR THE SENSORY EVALUATION OF BLACK TEA
✍ ZUZANA DROBNA; WENDY V. WISMER; LAKSIRI A. GOONEWARDENE 📂 Article 📅 2004 🏛 John Wiley and Sons 🌐 English ⚖ 630 KB

## ABSTRACT Astringent and bitter sensations are characteristic sensory qualities of black tea. Three different classes of potential astringent reference standards (two concentrations each of alum and tannic acid and three fruit juices) were evaluated in this study. The perceived astringency, bitte