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1. METODOLOGÍA PARA LA FORMACIÓN DE COMISIONES DE EVALUACIÓN SENSORIAL EN CAFÉ.

Author

Duarte, Cira, Ortega, Ariel, Trujillo, Luis, and Rodríguez, Andrés Oliva

Subjects
*BEVERAGES, *SCHOLARLY periodicals, *BEVERAGE industry, *INTERNATIONAL bibliography, *MANAGEMENT
Abstract

The aim of this work is to establish a methodology to create a panel for the evaluation of this beverage. First, consulting different bibliographic documents such as: centroamericans, french, cuban and ISO standards, Cenicafé journal from Colombia. According to this consulting review, a methodology with different steps for the action of a sensory panel is proposed. This should be a useful quality tool for Cuban manufactures. [ABSTRACT FROM AUTHOR]

Published
2008

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