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
Responsible | Nutrition Experts |
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Last Update | 11/10/2024 |
Completion Time | 7 hours 37 minutes |
Members | 1 |
Advanced
Food
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Day 11Lessons · 1 hr 28 min
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Sensory quality indicators of meat and fish
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Day 21Lessons · 52 min
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Sensory quality indicators of meat and fish
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Day 31Lessons · 1 hr 56 min
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Sensory quality indicators of meat and fish
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Day 41Lessons · 1 hr 44 min
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Sensory quality indicators of meat and fish
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Day 51Lessons · 1 hr 37 min
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Sensory quality indicators of meat and fish
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