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prueba/evaluación sensorial
Method for the assessment of cooked rice 1 hour after cooking by judges or panel members. The characteristics assessed are aroma, flavor or taste, tenderness or hardness, cohesiveness or stickiness, appearance, and color using a six-point scoring scale.
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- Ordklasse: noun
- Synonym(er):
- Blossary:
- Fagområde/Domene Agriculture
- Category: Rice science
- Company: IRRI
- Produkt:
- Akronym-Forkortelse:
Andre språk:
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