THE USE OF SENSORY ANALYSIS IN HONEY QUALITY EVALUATION

Co-creation, which actively involves consumers in product development, is increasingly used in the food industry to create personalized, innovative products.This approach is especially valuable when designing food for groups with specific dietary needs.

Publication Details

Published
2025-01-01
DOI
https://doi.org/10.30825/4.21-19.2025
Primary Topic
Bee Products Chemical Analysis
Type
article
Field-Weighted Citation Impact
0.00

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article

THE USE OF SENSORY ANALYSIS IN HONEY QUALITY EVALUATION

Bee Products Chemical Analysis
article

THE USE OF SENSORY ANALYSIS IN HONEY QUALITY EVALUATION

article en

Abstract

Co-creation, which actively involves consumers in product development, is increasingly used in the food industry to create personalized, innovative products.This approach is especially valuable when designing food for groups with specific dietary needs.

European Commission, FP7 Science in Society, EIT Food
Openalex Percentile: Top 87%
Bee Products Chemical Analysis
DOIOpen Access PDFOpenAlex
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THE USE OF SENSORY ANALYSIS IN HONEY QUALITY EVALUATION · (2025) | TGRS Research Map | TGRS