Cheese samples (30 g) were coded with randomly chosen three-digit numbers and presented in random order in 5- cm Petri dishes with lids, served at room temperature in separated individual booths with white fluorescent light.
Cheese samples (30 g) were coded with randomlychosen three-digit numbers and presented in random order in 5-cm Petri dishes with lids, served at room temperature in separatedindividual booths with white fluorescent light.