The Influence of Bioactive Compounds in Food - Figure 11. Evaluation of the characteristics of the control sample on the first day of storage
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Zenodo
2024
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| _version_ | 1866902213919506432 |
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| author | Ovidiu TIȚA Anamaria CIUBARA Mihaela Adriana TIȚA Maria Adelina CONSTANTINESCU Alexandru Bogdan CIUBARA |
| author_facet | Ovidiu TIȚA Anamaria CIUBARA Mihaela Adriana TIȚA Maria Adelina CONSTANTINESCU Alexandru Bogdan CIUBARA |
| contents | <p>Figure 11 shows the evaluation of the characteristics of the control sample on the first day of storage. On the first day of storage of the control sample, the most appreciated characteristics were firmness, viscosity and taste, all receiving a score of 5. The least appreciated characteristic was odor, which even received a score of 3.</p> |
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| id | zenodo_https___doi_org_10_5281_zenodo_14842531 |
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| publishDate | 2024 |
| publisher | Zenodo |
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| spellingShingle | The Influence of Bioactive Compounds in Food - Figure 11. Evaluation of the characteristics of the control sample on the first day of storage Ovidiu TIȚA Anamaria CIUBARA Mihaela Adriana TIȚA Maria Adelina CONSTANTINESCU Alexandru Bogdan CIUBARA fresh cheese grape powder bioactive compounds sensory analysis food products <p>Figure 11 shows the evaluation of the characteristics of the control sample on the first day of storage. On the first day of storage of the control sample, the most appreciated characteristics were firmness, viscosity and taste, all receiving a score of 5. The least appreciated characteristic was odor, which even received a score of 3.</p> |
| title | The Influence of Bioactive Compounds in Food - Figure 11. Evaluation of the characteristics of the control sample on the first day of storage |
| topic | fresh cheese grape powder bioactive compounds sensory analysis food products |
| url | https://doi.org/10.5281/zenodo.14842531 |