Examining the case of green coffee to illustrate the limitations of grading systems/expert tasters in sensory evaluation for quality control

Food Quality and Preference

Volumn 13, Issue 6, 2002, Pages 355-367

  Feria Morales, Alejandro M ^a  

^a NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Expert tasters; Grading; Green coffee; Quality control; Specifications; Tasters

Indexed keywords

ANALYTIC METHOD; ARTICLE; COFFEE; COMMERCIAL PHENOMENA; CONTROLLED STUDY; EXPERT SYSTEM; FOOD INDUSTRY; FOOD QUALITY; HUMAN; METHODOLOGY; QUALITY CONTROL; SENSORY ANALYSIS; STANDARDIZATION; TASTE PREFERENCE;

EID: 0036746075     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0950-3293(02)00028-9     Document Type: Short Survey

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