The Products for Sensory Analysis
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There are practical constraints in handling large numbers of products in a sensory analysis study. Some limitations arise because the assessor will suffer physiological and psychological fatigue if presented with too many products at a session. Other constraints may arise at the preparation stage because of limited equipment or facilities (e.g., cooker hobs) or because it is impossible to achieve full control during kitchen preparation if too many products are being prepared at the same time.