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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

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