Sensory evaluation of chocolate using descriptive and preference-based methods
Project management Kneifel Wolfgang
organizational unit Institute of Food Science
duration 01.12.2004 to-
30.06.2005
Research project (§ 26 & § 27)
Program none
Funder none
Competencies
Abstract
Application of different sensory evaluation techniques aiming at the optimisation of milk chocolate.
keywords chocolate sensory analysis food physics
Publikationen
Project staff
Wolfgang Kneifel
Univ.-Prof. i.R. Dipl.-Ing. Dr.nat.techn. Wolfgang Kneifel
wolfgang.kneifel@boku.ac.at
Project Leader
01.12.2004 - 30.06.2005
Klaus Dürrschmid
Ass.Prof. Dipl.-Ing. Dr.nat.techn. Klaus Dürrschmid
klaus.duerrschmid@boku.ac.at
Tel: +43 1 47654-75440
Sub Projectleader
01.12.2004 - 30.06.2005
Gerhard Schleining
Ass.Prof.i.R. Dipl.-Ing. Dr.nat.techn. Gerhard Schleining
gerhard.schleining@boku.ac.at
Sub Projectleader
01.12.2004 - 30.06.2005