Sensory quality analysis of honey

ISBN-13: 9786206165453 / Angielski / Miękka / 56 str.

Constanta Laura Zugravu; Maria Magdalena Turek Rahoveanu; Gheorghe Adrian Zugravu

Opis

The aim of these book is to present sensory analysis of mint honey as a component of the promotion strategy of intensive beekeeping. Sensory analysis is part of the quality concept and is the method of examining a product with the help of basic human senses: hearing, seeing, taste, touch and smell. The five senses are sight, hearing, smell, taste and tactile sense, they provide the encompassing variety in five modes of contact without, however, representing awareness of the action of the varied external or internal stimuli, the only and therefore the first sort of informational communication with the external world is that the sensory reception, the primary psychic product of sensory reception is sensation. The feeling is that the psychic reflection of some isolated properties of the objects of reality that act directly on the sense organs.

O autorze

CONSTANTA LAURA ZUGRAVU was born in Medgidia, Constan a, Romania in 1975. She received the B.S. in food science, and M.S. in economics from the "Dunarea de Jos" University of Galati, Romania in 1999 and 2013. From 2018 - 2021, she was Ph.D. Research Assistant with Agricultural Management in Rural Development, "Dunarea de Jos" University of Galati.