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Comparación de métodos probabilísticos en la vida sensorial útil de productos alimenticios

Description:	Sensory attributes are det erminant on shelf life of foods and beverages. Even though panel evaluation can provide information over descriptors related to spoilage; the rate of consumer rejection has to be estimated in order to assure an adequate “best before date” on commercial foo dstuffs. Survival analysis has been...
Subject:	Food spoilage, Descomposición de alimentos, Food -- Preservation, and Alimentos -- Preservación
Creator:	Arellano Covarrubias, Araceli
Contributor:	Martínez Arellano, Isadora, Escalona Buendía, Héctor Bernardo, Bosquez Molina, Elsa, Núñez Antonio, Gabriel, and Villanueva Rodríguez, Socorro Josefina
Publisher:	Universidad Autónoma Metropolitana
Posgrado:	Maestria en Biotecnologia
Language:	spa
Año de publicación:	2016
Rights Statement*:	Acceso Abierto
License:	Atribucion-NoComercial 4.0 Internacional (CC BY-NC 4.0)
Tipo de Recurso:	info:eu-repo/semantics/masterThesis
Identifier:	https://doi.org/10.24275/uami.8s45q882q