A design of experiment strategy for quality control of specialty coffee drink based on sensory analysis and statistical tools
Abstract Sensory analysis is crucial for assessing food and beverage quality, but discrepancies may arise in some cases and make the quality evaluation imprecise even with statistical analysis. This issue can be mitigated by sensory analysis based on the coffee drink nuanced characteristics. Therefo...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Instituto de Tecnologia de Alimentos (ITAL)
2024-12-01
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| Series: | Brazilian Journal of Food Technology |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232024000100435&lng=en&tlng=en |
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