A novel multisensory quality index of a food product: An analysis of a sausage properties-Reference-Cited by-同舟云学术

A novel multisensory quality index of a food product: An analysis of a sausage properties

Published:2023-06 Issue: Volume:237 Page:104815
ISSN:0169-7439
Container-title:Chemometrics and Intelligent Laboratory Systems
language:en
Short-container-title:Chemometrics and Intelligent Laboratory Systems

Author:

Gadrich Tamar,Pennecchi Francesca R.,Kuselman Ilya^ORCID,Hibbert D. Brynn,Semenova Anastasia A.,Salikova Marina

Funder

International Union of Pure and Applied Chemistry

Ministry of Education and Science of the Russian Federation

Publisher

Elsevier BV

Subject

Spectroscopy,Process Chemistry and Technology,Computer Science Applications,Software,Analytical Chemistry

Reference37 articles.

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3. A QIM-based evaluation of sensory quality of frozen−thawed roundnose grenadier (Coryphaenoides rupestris) and its applications;Lópes-Garcia;Food Sci. Technol.,2021

4. Development of a sensory quality index for strawberries based on correlation between sensory data and consumer perception;Ares;Postharvest Biol. Technol.,2009

5. Quality indices and sensory attributes of beef from steers offered grass silage and a concentrate supplement with dried citrus pulp;Salami;Meat Sci.,2020

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