Design of sensory shelf-life experiments
DOI link for Design of sensory shelf-life experiments
Design of sensory shelf-life experiments book
These characteristics make food, generally speaking, a difficult product to study. Added to this are expectations of today’s consumers. On the one hand, they want sensory quality, convenience, nutrition, year-round availability, and prolonged storage; on the other hand, they also want fewer additives, organic-type practices, and minimum processing. A difficult proposal indeed!