Sensory analysis of bread samples with the addition of beetroot
收藏Most Wiedzy Open Research Data Catalog2026-04-17 收录
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https://mostwiedzy.pl/en/open-research-data/sensory-analysis-of-bread-samples-with-the-addition-of-beetroot,928084341941923-0
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资源简介：
The data set presents the results of the sensory analysis of bread samples with the addition of beetroot, which was carried out by the sensory profiling analysis method based on the PN-ISO 11035: 1999 standard – “Sensory analysis - Identification and selection of descriptors for determining the sensory profile using multivariate methods”. The method was used to evaluate the maximum beet additive acceptable for a potential consumer. The description of the data within the file is in polish.
提供机构：
Szymon Mania; Robert Tylingo; Agata Sommer
