Kaviar-Sensorik

For determining the quality of caviar the use of human senses is the best choice. In the literature only a couple of attributes for description of caviar were found. In this work we have built a comprehensive profile of attributes in German for the description and the evaluation of the quality of ca...

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Bibliographic Details
Main Author: Lehmann, Ines
Format: Article in Journal/Newspaper
Language:German
Published: 2009
Subjects:
Huso huso
Beluga-Stör
Caviar
Osietra
Acipenser gueldenstaedti
Sevruga
Acipenser stellatus
sensor technology
organoleptic test
Beluga
Beluga*
Online Access:http://hdl.handle.net/1834/20708
https://doi.org/10.3220/Infn56_19-22_2009
Description
Summary:For determining the quality of caviar the use of human senses is the best choice. In the literature only a couple of attributes for description of caviar were found. In this work we have built a comprehensive profile of attributes in German for the description and the evaluation of the quality of caviar. Johann Heinrich von Thünen-Institute, Federal Research Institute for Rural Areas, Forestry and Fisheries began publishing the Informationen aus der Fischereiforschung - Information Fishery research in 2010. Max Rubner-Institut (MRI), Institut für Sicherheit und Qualität bei Milch und Fisch

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