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Changes in Selected Vitamins, Microorganism Counts, and Sensory Quality During Storage of Pressurised Sprouted Seed of Alfalfa (Medicago sativa L.)
sprouting sprouted seeds alfalfa nutritional evaluation sensory quality
2014/3/17
The aim of this study was to examine the changes of nutritional and sensory quality of sprouted alfalfa seed treated
by high pressure, that take place during storage. Along with this, microbiologica...
Sensory Quality of Stored Croissant-Type Bakery Products
croissants sensory evaluation moulds and yeasts aw pH sorbic acid
2014/3/14
The results are presented of the estimation of sensory quality (shape, odour, colour, taste, consistency, crust, crumb etc.), mould
and yeast counts, aw
value, and pH in 8 bakery croissant-type prod...