organoleptically

But in fact, testing "organoleptically" means that tasting, smelling, or looking at something.

Reason Magazine 2010

While many research teams still use their own noses to discover bad breath organoleptically these is an increase use in halimeters in studies to ensure experiments are accurate and detailed.

Dr. Harold Katz: New Science In the World of Bad Breath Dr. Harold Katz 2011

While many research teams still use their own noses to discover bad breath organoleptically these is an increase use in halimeters in studies to ensure experiments are accurate and detailed.

Dr. Harold Katz: New Science In the World of Bad Breath Dr. Harold Katz 2011

While many research teams still use their own noses to discover bad breath organoleptically these is an increase use in halimeters in studies to ensure experiments are accurate and detailed.

Dr. Harold Katz: New Science In the World of Bad Breath Dr. Harold Katz 2011

While many research teams still use their own noses to discover bad breath organoleptically these is an increase use in halimeters in studies to ensure experiments are accurate and detailed.

Dr. Harold Katz: New Science In the World of Bad Breath Dr. Harold Katz 2011

In each case, fermentation yields a product that is not only organoleptically acceptable but also sufficiently highly regarded nutritionally by the local people to be employed as a meat substitute.

12 Cassava Processing in Africa 1992

These foods are made from plant and animal materials in which bacteria, yeasts, and molds play an important role by modifying the material physically, nutritionally, and organoleptically.

1 Upgrading Traditional Biotechnological Processes 1992

With a salt concentration of 3 percent added to the rice-shrimp mixture, the pH falls to an organoleptically desirable value of 4.08, with titratable acidity reaching 1.32 percent acid (as lactic acid) in 4 days.

1 Upgrading Traditional Biotechnological Processes 1992

After six months in storage, the silage was organoleptically stable and had a fresh, acid smell.

Chapter 8 1983

There is one category of MBP that might readily be developed for human consumption, utilizing substrates that are already edible and need merely to be upgraded organoleptically, functionally, or nutritionally by the microbiological process,

Chapter 28 1979