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In all, 20 samples were tasted by a panel.
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It is $5.99 a pound at Balducci's, 424 Avenue of the Americas (Ninth Street), where samples can be tasted today from 1 to 5 p.m.
Soon they were sampling a dish I had ordered and I was tasting their wine.
Economic values per trait unit using tasted meat samples were −0.78 € for shear force (SF), 57.52 € for intramuscular fat content (IMF), −0.43 € for meat color (COL) and 14.65 € for drip loss (DL).
Synthetic samples were analyzed with the four basic tastes of sour, salt, bitter, and sweet.
The samples were collected by specifically targeting the taste papilla, however, small portions of surrounding structures and cell types (i.e. epithelial cells and underlying muscle tissue), may have also been harvested.
An additional 18 samples were produced using a mixture of all 5 tastes with the 3 aroma levels.
Sensory attributes such as color, texture, taste and mouth feel of fruit samples were evaluated using fuzzy logic.
For the young, the most important factor predicting overall pleasantness of the samples was aroma, while taste and texture had only little importance.
Results show that good discrimination between the different taste samples is possible using both delay-line and resonator type piezoelectric devices.
Samples are available daily in the above-ground wine-tasting room for $5. Tours of the cave are by appointment.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com