[Sensory and chemical changes of dried foods under the influence of extreme storage conditions. 1. Method of sensory evaluation (author's transl)].
This paper described a method for the evaluation of sensory changes in the quality of dried foods, which have been stored under extreme conditions. The applied method is based on the 5 point DLG-scale, the structure of this scale has been adapted to the requirements of a methematical-statistical evaluation. In addition standard samples are provided as reference during the test.
D000818:Animals; D003116:Color; D003611:Dairy Products; D005069:Evaluation Studies as Topic; D005519:Food Preservation; D008892:Milk; D009812:Odorants; D013649:Taste
Sensorische und chemische Veränderungen getrockneter Nahrungsmittel unter dem Einfluss extremer Lagerungsbedingungen. 1. Zur Methodik der sensorischen Qualitätsbeurteilung