Sensory characterisation, dominant attributes in time and consumer preference of industrial and artisanal Mexican chocolates
The objective of the present work was to determine the sensory differences, consumer preference, and dominant attributes of industrial and artisanal Mexican chocolates. This characterisation was performed by using Quantitative Descriptive Analysis. Consumer preference was analysed by using External...
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| Principais autores: | , , , , , , |
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| Formato: | Journal Contribution |
| Idioma: | English |
| Publicado em: |
2023
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| Assuntos: | |
| Acesso em linha: | http://agris.upm.edu.my:8080/dspace/handle/0/22821 |
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