Sensory Analysis and Consumer Research in New Meat Products Development

This review summarises the main sensory methods (traditional techniques and the most recent ones) together with consumer research as a key part in the development of new products, particularly meat products. Different types of sensory analyses (analytical and affective), from conventional methods (Q...

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Detalles Bibliográficos
Autores principales: Ruiz-Capillas, Claudia, Herrero, Ana M., Pintado, Tatiana, Delgado-Pando, Gonzalo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7919803/
https://www.ncbi.nlm.nih.gov/pubmed/33669213
http://dx.doi.org/10.3390/foods10020429

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7919803/
https://www.ncbi.nlm.nih.gov/pubmed/33669213
http://dx.doi.org/10.3390/foods10020429

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