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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

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