Plans for sensory and objective measurements and the scorecard need to be made when the experiment is planned.
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Q15: There is no need to record variations
Q16: Justification frequently is based on the needs
Q17: Research journals of importance in reviewing the
Q18: Cake samples for evaluation should be cut
Q19: Mean and mode are synonyms that can
Q21: Design scorecards for sensory evaluation.
Q22: Explain how to select and train sensory
Q23: Decide the appropriate sensory testing to incorporate
Q24: Identify the characteristics of food that can
Q25: Statistical analyses are conducted to determine the
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