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62 .   Sensory evaluation of bakery products and its role in determining of the consumer preferences

Authors: Crina Muresan, Laura Stan, Simona Man, Stancuta Scrob, Sevastita Muste

Volume 18, Issue 4;
Pages: 304-306;
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551



Abstract:

The purpose of this paper work is the sensorial analysis of bread types (graham type and bread with eggplant and oregano) in order to fit the products in quality class and establish consumer preferences. It s been used the method for assessing the average number of points (20) and hedonic scale method

Keywords: bread, sensory analysis, hedonic scale

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