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Objective Measurements Associated with the Preferred Eating Qualities of Fermented Salamis
The development of new food products can be expedited by understanding the physicochemical attributes that are most relevant to consumers. Although many objective analyses are possible, not all are a suitable proxy to serve as quality markers associated with sensory preferences. In this work, we sel...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2021
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8466134/ https://www.ncbi.nlm.nih.gov/pubmed/34574113 http://dx.doi.org/10.3390/foods10092003 |