{"id":23262,"date":"2022-03-08T22:16:14","date_gmt":"2022-03-08T21:16:14","guid":{"rendered":"https:\/\/www.caisialpesca.it\/demo\/neapolitan-pizza-panel-test-with-master-enzo-coccia\/"},"modified":"2023-12-19T14:30:41","modified_gmt":"2023-12-19T13:30:41","slug":"neapolitan-pizza-panel-test-with-master-enzo-coccia","status":"publish","type":"post","link":"https:\/\/caisial.unina.it\/en\/neapolitan-pizza-panel-test-with-master-enzo-coccia\/","title":{"rendered":"Neapolitan pizza panel test with master Enzo Coccia."},"content":{"rendered":"&#13;\n<p>Sensory analysis session of Neapolitan pizza at the CAISIAL headquarters, with the collaboration of the master pizza chef Enzo Coccia, as part of the PRIN 2017 project &#8220;The Neapolitan pizza: processing, distribution, innovation and environmental aspects&#8221;. Expert and non-expert tasters were recruited to evaluate the fragrance, texture and overall palatability of Neapolitan pizza handed down through the ancient art of the pizza chef and perfected with the scientific contribution of the centre&#8217;s researchers.<\/p>&#13;\n","protected":false},"excerpt":{"rendered":"<p>&#13; Sensory analysis session of Neapolitan pizza at the CAISIAL headquarters, with the collaboration of the master pizza chef Enzo Coccia, as part of the PRIN 2017 project &#8220;The Neapolitan pizza: processing, distribution, innovation and environmental aspects&#8221;. Expert and non-expert tasters were recruited to evaluate the fragrance, texture and overall palatability of Neapolitan pizza handed &#8230; <a title=\"Neapolitan pizza panel test with master Enzo Coccia.\" class=\"read-more\" href=\"https:\/\/caisial.unina.it\/en\/neapolitan-pizza-panel-test-with-master-enzo-coccia\/\" aria-label=\"More on Neapolitan pizza panel test with master Enzo Coccia.\">Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":22771,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,48],"tags":[],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v21.7 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Neapolitan pizza panel test with master Enzo Coccia. - Caisial - Innovazione in campo alimentare<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/caisial.unina.it\/en\/neapolitan-pizza-panel-test-with-master-enzo-coccia\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Neapolitan pizza panel test with master Enzo Coccia. - Caisial - Innovazione in campo alimentare\" \/>\n<meta property=\"og:description\" content=\"&#013; Sensory analysis session of Neapolitan pizza at the CAISIAL headquarters, with the collaboration of the master pizza chef Enzo Coccia, as part of the PRIN 2017 project &#8220;The Neapolitan pizza: processing, distribution, innovation and environmental aspects&#8221;. Expert and non-expert tasters were recruited to evaluate the fragrance, texture and overall palatability of Neapolitan pizza handed ... 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