MichaelWriter54536813
New member
In delving into my Food Science dissertation on food safety and preservation, I'm at a crossroads regarding incorporating sensory evaluation. Balancing the rigorous safety testing and shelf-life studies with the nuances of sensory analysis poses a significant challenge.
How can I seamlessly blend the quantitative microbiological data with qualitative sensory feedback to bolster my research? Any insights on merging regulatory compliance demands with sensory evaluation in product development?
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How can I seamlessly blend the quantitative microbiological data with qualitative sensory feedback to bolster my research? Any insights on merging regulatory compliance demands with sensory evaluation in product development?
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