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Application of rapid and conventional descriptive sensory techniques for pizza sauce evaluation

2015Conference object Restricted access
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dc.contributor.authorRocha, C.
dc.contributor.authorLima, R. C.
dc.contributor.authorMoura, Ana Pinto de
dc.contributor.authorCunha, Luís Miguel
dc.date.accessioned2016-03-18T13:25:44Z
dc.date.available2016-03-18T13:25:44Z
dc.date.issued2015
dc.description.abstractThe fast descriptive techniques - CATA, Napping and UFP and Flash Profile, as well as the conventional QDA proved to be adequate tools for the descripion of products, revealing similar configuartions of the sensory space. The rapid descritive techniques prove to be effective alternatives to conventional profies, however some care must be taken.pt_PT
dc.identifier.isbn978-84-606-9805-0
dc.identifier.urihttp://hdl.handle.net/10400.2/5036
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherAssociación Espanola de Professionales de Análisis Sensorial (AEPAS)pt_PT
dc.subjectRapid techniquespt_PT
dc.subjectQDApt_PT
dc.subjectSensory analysispt_PT
dc.titleApplication of rapid and conventional descriptive sensory techniques for pizza sauce evaluationpt_PT
dc.typeconference object
dspace.entity.typePublication
oaire.citation.conferencePlaceCuidad Realpt_PT
oaire.citation.titleI Congreso Asociación Española profesionales Análisis Sensorial (AEPAS)pt_PT
person.familyNameMoura
person.givenNameAna Pinto de
person.identifierR-000-0Z4
person.identifier.ciencia-idEE1F-27E6-C356
person.identifier.orcid0000-0001-9197-8183
person.identifier.ridD-6395-2013
person.identifier.scopus-author-id51161546800
rcaap.rightsrestrictedAccesspt_PT
rcaap.typeconferenceObjectpt_PT
relation.isAuthorOfPublicationb1210435-fc7f-46ac-a4e7-d12dec22a394
relation.isAuthorOfPublication.latestForDiscoveryb1210435-fc7f-46ac-a4e7-d12dec22a394

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