The influence of black chokeberry addition on sensory properties of traditional cookies

Maria Sielicka , Sylwia Sady , Monika Plezia , Agnieszka Nawrot


Publication typeOriginal work published as abstract
Author Maria Sielicka (WT / KTAS)
Maria Sielicka,,
- Department of Food Commodity Science
, Sylwia Sady (WT / KPPJ)
Sylwia Sady,,
- Department of Natural Science and Quality Assurance
, Monika Plezia (PUEB)
Monika Plezia,,
- Poznań University of Economics and Business
, Agnieszka Nawrot
Agnieszka Nawrot,,
Publication size in sheets0.3
Book Bonding tradition with innovation : successful strategies in food chain value, 12-13.09.2016 Olsztyn, 2016, Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences, ISBN 978-83-942794-1-7, 66 p.
Keywords in EnglishBlack chokeberry; traditional cookies; sensory consumer testing; sensory profile
Languageen angielski
Score (nominal)0
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