Application of Sensory and Consumer Science for the Development of Novel Food Products
Author:
Funder
Universidad Nacional de Moquegua
Prociencia
Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s43555-024-00027-7.pdf
Reference62 articles.
1. Worch T, Delarue J, De Souza VR, Ennis J: Data Science for sensory and consumer scientists. Chapman and Hall/CRC. 2023.
2. Lawless HT, Heymann H. Sensory evaluation of food: principles and practices. New York: Springer; 2010.
3. Saldaña E, de Oliveira GA, Selani MM, Haguiwara MMH, de Almeida MA, Siche R, Contreras-Castillo CJ. A sensometric approach to the development of mortadella with healthier fats. Meat Sci. 2018;137:176–90.
4. Saldaña E, Marinho M, Schmidt B, Mabel M, Contreras-Castillo C. Obtaining the ideal smoked bacon: what is the influence of the product space and multivariate procedure to construct the external preference mapping? Scientia Agropecuaria. 2019;10:29–37.
5. Ares G, Varela P. Trained vs. consumer panels for analytical testing: fueling a long lasting debate in the field. Food Qual Prefer. 2017;61:79–86.
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