Sensory Characterization of Iberian Dry-Cured Loins by Using Check-All-That-Apply (CATA) Analysis and Multiple-Intake Temporal Dominance of Sensations (TDS)

The aim of the present work was to sensorially characterize different commercial categories of Iberian dry-cured loins (varying genetic and feeding background) using a novel dynamic sensory technique, and to explore consumers preferences applying a rapid method. The samples (green label—GL, Cebo de...

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Detalles Bibliográficos
Autores principales: González-Mohino, Alberto, Ventanas, Sonia, Estévez, Mario, Olegario, Lary Souza
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8468127/
https://www.ncbi.nlm.nih.gov/pubmed/34574093
http://dx.doi.org/10.3390/foods10091983

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8468127/
https://www.ncbi.nlm.nih.gov/pubmed/34574093
http://dx.doi.org/10.3390/foods10091983

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