Quality evaluation of polish honey: On‐line survey, sensory study, and consumer acceptance
Author:
Affiliation:
1. Department of Chemistry and Biodynamics of Food Institute of Animal Reproduction and Food Research Olsztyn Poland
2. Sensory Laboratory Institute of Animal Reproduction and Food Research Olsztyn Poland
Publisher
Wiley
Subject
Sensory Systems,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/joss.12661
Reference51 articles.
1. Honey—its characteristics, sensory aspects, and applications
2. Questionnaire Design: Carry-Over Effects of Overall Acceptance Question Placement and Pre-evaluation Instructions on Overall Acceptance Scores in Central Location Tests
3. Characterisation of Slovenian honeys on the basis of sensory and physicochemical analysis with a chemometric approach
4. Intensive neutral odourants of linden honey Differences from honeys of other botanical origin
5. Characteristic aroma profiles of unifloral honeys obtained with a dynamic headspace GC-MS system
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