@article{Newerli-Guz_2014,
	author = {Newerli-Guz, Joanna},
	title = {Quality evaluation of selected mustard available on the market},
	journal = {Scientific Journal of Gdynia Maritime University},
	number = {84,
	pages = {85-91}, 
	year = {2014},
	url = {http://zeszyty.am.gdynia.pl/artykul-256.html},
	abstract = {Mustard paste is finely ground seeds of various species of mustard mixed with water, food acids and salt, sugar and various spices. It is commonly used condiment and on the market there can be found many of its types. Seven mustard paste type Sarepska were procured from the Tricity market and tested. The aim of this study was comparison of selected quality features. The content of sodium chloride, total acidity, dry matter content due to PN-A-86964 were analyzed. Additionally the color of the tested samples was determined using the CIE Lab method and the selected sensory features were rated. Studies have confirmed the differences in the quality of mustards, they meet most of the requirements of the standard, but their sensory evaluation was diverse.

},
	e-issn={2541-2486},
	publisher = {Gdynia Maritime University},
	keywords = {mustard, Polish standards},