Historical perspective of sensory analysis for the development of meat products: A contemporary challenge-Reference-Cited by-同舟云学术

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Historical perspective of sensory analysis for the development of meat products: A contemporary challenge

Published:2022 Issue: Volume: Page:1-27
ISSN:
Container-title:Sensory Analysis for the Development of Meat Products
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Author:

Munekata Paulo E.S.,Pateiro Mirian,Domínguez Rubén,Sepúlveda Néstor,Santos Eva M.,Lorenzo José Manuel

Publisher

Elsevier

Reference147 articles.

1. Advantages and uses of checkall-that-apply response compared to traditional scaling of attributes for salty snacks;Adams,2007

2. Odor-contributing volatile compounds of wild edible Nordic mushrooms analyzed with HS–SPME–GC–MS and HS–SPME–GC–O/FID;Aisala;Food Chem.,2019

3. Combined effect of natural antioxidants and antimicrobial compounds during refrigerated storage of nitrite-free frankfurter-type sausage;Alirezalu;Food Res. Int.,2019

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Sensory Analysis and Consumer Preference: Best Practices;Annual Review of Food Science and Technology;2023-03-27

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