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rdf:type
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Description
| - Flavor perception is a highly complex system. Flavorful foodstuffs can include hundreds of volatile compounds. In addition, these volatiles are not uniformly released from the food, but may interact with macro ingredients such as fat, carbohydrates, and proteins of the food base in many different patterns. Flavor perception can be divided into three stages. Odor assessment, flavor in the mouth assessment, and after-taste assessment. In sensory analysis, a panel of judges/assessors is used. Generally, it is necessary to train the panel. The degree of training depends on the type of test that should be applied. if the opinion of the consumers is being investigated, then an untrained consumer panel is used. Methods to evaluate pork flavor are discriminative methods, consumer's evaluation, or dynamic sensory methods. All data must be statistically processed. Different factors influence pork flavor.
- Flavor perception is a highly complex system. Flavorful foodstuffs can include hundreds of volatile compounds. In addition, these volatiles are not uniformly released from the food, but may interact with macro ingredients such as fat, carbohydrates, and proteins of the food base in many different patterns. Flavor perception can be divided into three stages. Odor assessment, flavor in the mouth assessment, and after-taste assessment. In sensory analysis, a panel of judges/assessors is used. Generally, it is necessary to train the panel. The degree of training depends on the type of test that should be applied. if the opinion of the consumers is being investigated, then an untrained consumer panel is used. Methods to evaluate pork flavor are discriminative methods, consumer's evaluation, or dynamic sensory methods. All data must be statistically processed. Different factors influence pork flavor. (en)
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Title
| - Sensory evaluation of pork flavor
- Sensory evaluation of pork flavor (en)
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skos:prefLabel
| - Sensory evaluation of pork flavor
- Sensory evaluation of pork flavor (en)
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skos:notation
| - RIV/62157124:16270/12:43871527!RIV13-MSM-16270___
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http://linked.open...avai/riv/aktivita
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http://linked.open...avai/riv/aktivity
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http://linked.open...vai/riv/dodaniDat
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http://linked.open...aciTvurceVysledku
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http://linked.open.../riv/druhVysledku
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http://linked.open...iv/duvernostUdaju
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http://linked.open...titaPredkladatele
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http://linked.open...dnocenehoVysledku
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http://linked.open...ai/riv/idVysledku
| - RIV/62157124:16270/12:43871527
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http://linked.open...riv/jazykVysledku
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http://linked.open.../riv/klicovaSlova
| - preference mapping; free-choice profiling; sensory spectrum; the quantitative flavor profiling technique; quantitative descriptive analysis; flavor profile method; descriptive sensory methods; discriminative methods; sensory analysis (en)
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http://linked.open.../riv/klicoveSlovo
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http://linked.open...ontrolniKodProRIV
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http://linked.open...i/riv/mistoVydani
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http://linked.open...vEdiceCisloSvazku
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http://linked.open...i/riv/nazevZdroje
| - Handbook of Meat, Poultry and Seafood Quality
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http://linked.open...in/vavai/riv/obor
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http://linked.open...ichTvurcuVysledku
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http://linked.open...v/pocetStranKnihy
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http://linked.open...cetTvurcuVysledku
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http://linked.open...UplatneniVysledku
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http://linked.open...iv/tvurceVysledku
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number of pages
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http://purl.org/ne...btex#hasPublisher
| - Wiley-Blackwell Publishing, Inc.
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https://schema.org/isbn
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http://localhost/t...ganizacniJednotka
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