Evaluation of groundwater quality by organoleptic characteristics

Organoleptic Product Quality

evaluation of fat atrophy in patients with dermis fat graft of orbit by ct-scan

چکیده ندارد.

Improvement of wine organoleptic characteristics by non-Saccharomyces yeasts

In traditional winemaking, natural fermentation of grape juice is carried out by a sequence of different yeast species. The early stages are dominated by non-Saccharomyces yeasts and are replaced by Saccharomyces cerevisiae that finish the fermentation process. In this chapter was evaluated the kinetics and metabolic behavior of Kloeckera apiculata mc1 and S. cerevisiae mc2 in composite culture...

Organoleptic Characteristics of Whey Treated by Cation Exchange Resin

A single column cation exchanger resin was used to eliminate cations from renet cheese whey, with particular reference to the improvement of taste and flavor. Ten panelists were convened to assess the contribution of the mineral components to the salty taste of whey, judging on the basis of taste, flavor and color. The organoleptic characteristics of untreated whey were arbitrarily assigned a s...

organoleptic characteristics of whey treated by cation exchange resin

a single column cation exchanger resin was used to eliminate cations from renet cheese whey, with particular reference to the improvement of taste and flavor. ten panelists were convened to assess the contribution of the mineral components to the salty taste of whey, judging on the basis of taste, flavor and color. the organoleptic characteristics of untreated whey were arbitrarily assigned...