| Registro completo |
| Provedor de dados: |
21
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| País: |
Germany
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| Título: |
Einsatz sensorischer Untersuchungen zur Verbesserung der handwerklichen Verarbeitung ökologischer Milch- und Getreideerzeugnisse
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| Autores: |
Meier-Ploeger, Prof.Dr. Angelika
Felgentreff, Uta
Ryffel, Stephan
Kalka, Dr. Edith
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| Data: |
2005
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| Ano: |
2005
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| Palavras-chave: |
Food security
Food quality and human health
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| Resumo: |
Based on the results of a literature review and investigations along the process chain of 10 (each) small scale processors of grain and milk a sensory training programme has been developed to increase the product quality of organic bread (rye-wheat bread with sourdough) and cheese (semi hard farmhouse cheese). The training programme has been evaluated by professionals for job training and the participants of the training courses.
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| Tipo: |
Conference paper, poster, etc.
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| Idioma: |
deu
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| Identificador: |
http://orgprints.org/3780/1/3780.pdf
Meier-Ploeger, Prof.Dr. Angelika; Felgentreff, Uta; Ryffel, Stephan and Kalka, Dr. Edith (2005) Einsatz sensorischer Untersuchungen zur Verbesserung der handwerklichen Verarbeitung ökologischer Milch- und Getreideerzeugnisse. [Development of a sensory training programme to increase product quality of organic cheese and bread.] In: Heß, J and Rahmann, G (Eds.) Ende der Nische, Beiträge zur 8. Wissenschaftstagung Ökologischer Landbau, kassel university press GmbH, Kassel.
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| Editor: |
kassel university press GmbH, Kassel
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| Relação: |
http://orgprints.org/3780/
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| Formato: |
application/pdf
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