Study Regarding the Importance of Sensory Assessment Applied to Traditional Romanian Cheeses
2013
The sensory analysis by point scale method had the total average result scores, as follows: “urda†cheese type 15.60 points, bellows cheese-type 17.33 points, “telemea†cheese 18.87 points and for “cas†smoked cheese -type 18.51 points. Both pair method and triangular method confirmed that the sample 1 gained the unanimity preferences of cheese tasters participating in the evaluation.
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