La aceptabilidad sensorial de los alimentos en puré
Un plato de puré de comida.
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How to Cite

Lepore, Jamila R., and Wendy J. Dahl. 2013. “La Aceptabilidad Sensorial De Los Alimentos En puré: FSHN1213S/FS216, 12/2012”. EDIS 2013 (1). Gainesville, FL.


La evaluación sensorial es el proceso en el que utilizamos nuestros sentidos (gusto, olfato, tacto, vista) y su aplicación para la determinación de la aceptabilidad de los alimentos. ¡Simplemente, se están evaluando los alimentos para asegurarse que se ven, huelen y saben delicioso!

This 6-page fact sheet was written by Jamila R. Lepore and Wendy J. Dahl and published by the UF Department of Food Science and Human Nutrition, December 2012.
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Dahl WJ. Puréed Foods for Swallowing Problems. 2011 [cited; Available from: FS16800.pdf

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