id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
cet-13489		cet-13489		6	.pdf	application/pdf	3632	105	43	Likewise, the storage conditions and evaluation times for canned quail eggs in Beta vulgaris sauce using temperature-controlled (40, 45 y 50 °C) in six times as recommended by Acosta et al. (2014). 248 3. Results and Discussion 3.1 Sensory acceptability analysis of canned quail eggs in Beta vulgaris sauce Results of the sensory acceptability analysis of the five formulations of canned quail eggs in beterraga sauce (Beta vulgaris) are shown in Table 2, which presents significant differences among treatments, with the treatment T4 (75% de Beta vulgaris) statistically superior to the other treatments, reaching a mean acceptability of 8.18 points compared to T2 (25% Beta vulgaris) which reported the lowest average with 3.71 points based on the 9-point hedonic scale.	cache/cet-13489.pdf	txt/cet-13489.txt