D5 Text book, professional manual or guide or dictionary

Guidelines for sensory evaluation of bread



Authors: Sandell M, Terho H, Lundén S, Kihlberg I, Carlehøg M

Editors: Sandell M

Publisher: NMKL - Nordic Committee on Food Analysis

Publication year: 2015

Book title : NMKL procedure No. 31

Series title: NMKL Procedure

Number in series: 31

Web address : http://www.nmkl.org/index.php?lang=en(external)


Abstract

The procedure describes the main steps of the protocol to be applied in analytical sensory evaluation of bread. The procedure may serve as a guideline for everyone, but especially for bakeries and in the education of staff in bread making.




Last updated on 2024-26-11 at 16:22