Sensory Characterization and Consumer Preference Mapping of Fresh Sausages Manufactured with Goat and Sheep Meat-Reference-Cited by-同舟云学术

Sensory Characterization and Consumer Preference Mapping of Fresh Sausages Manufactured with Goat and Sheep Meat

Published:2015-06-08 Issue:7 Volume:80 Page:S1568-S1573
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Paulos Kátia¹,Rodrigues Sandra²³,Oliveira António Filipe¹,Leite Ana¹,Pereira Etelvina³,Teixeira Alfredo¹³

Affiliation:

1. Veterinary and Animal Research Centre (CECAV) Univ. Trás-os-Montes e Alto Douro

2. Mountain Research Centre (CIMO)

3. Escola Superior Agrária/Inst. Politécnico de Bragança; Campus Sta Apolónia Apt 1172 5301-855 Bragança Portugal

Publisher

Wiley

Subject

Food Science

Reference23 articles.

1. Sensory evaluation of young goat meat;Carlucci;Meat Sci,1998

2. El análisis sensorial en el control de calidad de los alimentos. III Planificacción, selección de jueces y diseño estadístico;Costell;Rev Agroquím Tecnol Aliment,1981

3. Training and testing of judges for sensory analysis of meat quality;Cross;Food technology,1978

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