Sensory memory. Capacity of trained tasters
Sensory memory is the most important ability that a trained taster should possess. The standard UNE-EN ISO 8586:2014 (General guide for selection,
13/01/2017
Sensory memory is the most important ability that a trained taster should possess. The standard UNE-EN ISO 8586:2014 (General guide for selection,
Last Tuesday, December 13, took place the conference "Seafood products in search of the most demanding palate: how to improve their qualities".
As we had already anticipated in previous posts (here and here), our CEO, Maruxa García-Quiroga, has just returned from her participation in the Master's Degree in Gastronomic Sciences.
"They say that women's sixth sense is such a popular psychological construct that it is no longer even questioned. And that idea seems to be the
On November 25 will be developed in Santiago de Compostela, a Day of Sensory Analysis. For this purpose, the CIFP Compostela will lend us
TASTELAB
Vázquez Seijas nº2, mezzanine 5 Lugo, 27002
+34 982 818 019
info@tastelab.es
We have the support of
