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
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
Assistenzprofessor 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
BOKU partners
Funder
