Evaluation of changes in the taste of cooked meat products during curing using an artificial taste sensor
Author:
Affiliation:
1. Central Research Institute; Itoham Foods Inc.; Moriya, Ibaraki; Japan
2. Graduate School of Science and Technology; Niigata University; Niigata; Japan
Publisher
Wiley
Subject
General Agricultural and Biological Sciences,General Medicine
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/asj.12050/fullpdf
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4. Effects of muscle type on beef taste-traits assessed by an electric sensing system;Chikuni;Animal Science Journal,2010
5. Quantification of taste of coffee using sensor with global selectivity;Fukunaga;Sensors and Materials,1996
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