Comparação entre os métodos de soma de ordens e análise de variância na determinação da significância de diferenças de respostas sensoriais aos alimentos
Palabras clave:
controle qualidade, teste sensorial, escala hedônica, análise variância, provadores treinadosResumen
This work, dealing with an analysis of sensory evaluation data of three different food products, was carried out in the Food Technology Department of the Federal University of Viçosa (DTA-UFV). The sensory evaluation data were obtained by an untrained taste panel using an hedonic scale and an absolute scale of 100 points.
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