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MASO-INTERNATIONAL

sensory parameters

The sensory quality of selected cooked sausages from the market

Authors: František Ježek and Veronika Korábová
Keywords: kabanos, meat products, sensory parameters, taste, texture

Totally eight samples of selected cooked sausages (A, B, C, D, E, F, G and H) selected at random from the retail network in the Czech Republic were evaluated in this study. Evaluation was performed in a sensory laboratory by 64 students from the University of Veterinary and Pharmaceutical Sciences in Brno using unstructured graphic … [Read more…]

Originaly published in MASO INTERNATIONAL Volume 02/2015

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MASO INTERNATIONAL 1/2020
ISSN 1805-5281 (printed)
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