Lab Report

chocolate tasting by 1 1

Submission date: 05-Aug-2020 10:39AM (UTC-0400) Submission ID: 1366214511 File name: Chocolate_tasting_lab_report.docx (42.44K) Word count: 2239 Character count: 12495

33% SIMILARITY INDEX

23% INTERNET SOURCES

15% PUBLICATIONS

27% STUDENT PAPERS

1 16% 2 6% 3 2% 4 1% 5 1% 6 1%

7 1%

chocolate tasting ORIGINALITY REPORT

PRIMARY SOURCES

Submitted to Lincoln University Student Paper

res.mdpi.com Internet Source

onlinelibrary.wiley.com Internet Source

reeis.usda.gov Internet Source

researcharchive.lincoln.ac.nz Internet Source

Sara R. Jaeger, David Jin, Denise C. Hunter, Christina M. Roigard, Duncan I. Hedderley. "Multi-response approaches in product-focused investigations: Methodological variations across three case studies", Food Research International, 2020 Publication

sp.cs.tut.fi Internet Source

8 1% 9 1%

10 1%

11 1% 12 <1% 13 <1%

14 <1%

www.agriculturejournals.cz Internet Source

Damir D Torrico, Jennifer Tam, Sigfredo Fuentes, Claudia Gonzalez Viejo, Frank R Dunshea. "Consumer rejection threshold, acceptability rates, physicochemical properties, and shelf‐life of strawberry‐flavored yogurts with reductions of sugar", Journal of the Science of Food and Agriculture, 2020 Publication

Emmy Tuenter, Claudia Delbaere, Ann De Winne, Sebastiaan Bijttebier et al. "Non-volatile and volatile composition of West African bulk and Ecuadorian fine-flavor cocoa liquor and chocolate", Food Research International, 2020 Publication

www.mdpi.com Internet Source

Submitted to University of Canterbury Student Paper

Submitted to Technological University Of The Philippines Student Paper

espace.library.uq.edu.au Internet Source

biblio.ugent.be

15 <1%

16 <1%

17 <1%

Exclude quotes Off

Exclude bibliography Off

Exclude matches Off

Internet Source

Smyth, H.E., J.E. Sanderson, and Y. Sultanbawa. "Lexicon for the Sensory Description of Australian Native Plant Foods and Ingredients : Lexicon for Australian Native Foods", Journal of Sensory Studies, 2012. Publication

Thejani M. Gunaratne, Sigfredo Fuentes, Nadeesha M. Gunaratne, Damir D. Torrico, Claudia Gonzalez Viejo, Frank R. Dunshea. "Physiological Responses to Basic Tastes for Sensory Evaluation of Chocolate Using Biometric Techniques", Foods, 2019 Publication

FINAL GRADE

/0

chocolate tasting GRADEMARK REPORT

GENERAL COMMENTS

Instructor

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