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Sensory quality indicators of meat and fish

Sensory quality indicators of meat and fish

This course aims to enhance understanding of the sensory indicators of meat and fish quality, with an emphasis on sensory evaluation techniques. Participants will learn how to recognize sensory properties such as color, odor, texture, and taste, and how to use them to ensure product quality. The course includes practical workshops on sample analysis and application of sensory criteria in the food industry.

25.000  د.ا
25.0 JOD 25.000  د.ا
25.000  د.ا
Responsible Nutrition Experts
Last Update 11/10/2024
Completion Time 7 hours 37 minutes
Members 1
Advanced Food
  • Day 1
    1Lessons · 1 hr 28 min
    • Sensory quality indicators of meat and fish
  • Day 2
    1Lessons · 52 min
    • Sensory quality indicators of meat and fish
  • Day 3
    1Lessons · 1 hr 56 min
    • Sensory quality indicators of meat and fish
  • Day 4
    1Lessons · 1 hr 44 min
    • Sensory quality indicators of meat and fish
  • Day 5
    1Lessons · 1 hr 37 min
    • Sensory quality indicators of meat and fish