Development of cocoa physical reference samples for training and calibration of sensory evaluation panels: perspectives from a range of food products

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cg.authorship.typesCGIAR multi-centreen
cg.contributor.affiliationBioversity Internationalen
cg.contributor.affiliationCargill Cocoa & Chocolateen
cg.creator.identifierBrigitte Laliberte: 0000-0003-4546-4047
cg.subject.alliancebiovciatCACAOen
cg.subject.impactAreaNutrition, health and food security
cg.subject.sdgSDG 4 - Quality educationen
dc.contributor.authorAlvarado, Doloresen
dc.contributor.authorLim, Chinkeeen
dc.contributor.authorLaliberté, Brigitteen
dc.date.accessioned2023-03-21T13:44:51Zen
dc.date.available2023-03-21T13:44:51Zen
dc.identifier.urihttps://hdl.handle.net/10568/129703
dc.titleDevelopment of cocoa physical reference samples for training and calibration of sensory evaluation panels: perspectives from a range of food productsen
dcterms.accessRightsOpen Access
dcterms.audienceScientistsen
dcterms.bibliographicCitationAlvarado, D.; Lim, C.; Laliberté, B. (2023) Development of cocoa physical reference samples for training and calibration of sensory evaluation panels: perspectives from a range of food products. International Symposium on Cocoa Research ISCR, 5-8 December 2022, Montpellier, France. 17 slidesen
dcterms.extent17 slidesen
dcterms.issued2023-03
dcterms.languageen
dcterms.licenseCC-BY-NC-4.0
dcterms.subjectorganoleptic analysisen
dcterms.subjectflavouren
dcterms.subjectsensory receptorsen
dcterms.subjectquality assuranceen
dcterms.subjectanálisis organolépticoen
dcterms.subjectsaboren
dcterms.subjectreceptor sensorialen
dcterms.subjectphysical reference samplesen
dcterms.subjectsensory evaluationen
dcterms.subjectquality assessmenten
dcterms.subjectcalibrationen
dcterms.typePresentation

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