Influence of consumption temperature and brand on sensory perception and acceptability of commercial butter
The aim of this study was to evaluate the influence of consumption temperature on sensory perception of butter and the influence of brand on its acceptability. A paired comparison test showed that rancid and dairy odor were not differently perceived (p<0.05) between the samples consumed at 5 °C and...
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| Publicado no: | Enfoque UTE |
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| Principais autores: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Universidad UTE
2025
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| Assuntos: | |
| Acesso em linha: | https://www.redalyc.org/articulo.oa?id=572282699005 https://www.redalyc.org/journal/5722/572282699005/ https://www.redalyc.org/journal/5722/572282699005/html/ https://www.redalyc.org/journal/5722/572282699005/572282699005.epub https://www.redalyc.org/journal/5722/572282699005/movil |
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