Consumer Preference for the Chevon Sausage in Blind and Nonblind Sensory Evaluations: A Comparative Study

There are strong perceptions regarding chevon consumption, with its strong aroma and smell and its stringiness and gaminess being chief among them. Processing chevon into by-products has resolved this negative perception associated with fresh chevon. A blind and nonblind comparative sensory evaluati...

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Detalles Bibliográficos
Autores principales: Mazhangara, Irene Rumbidzai, Chivandi, Eliton, Jaja, Ishmael Festus
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9355773/
https://www.ncbi.nlm.nih.gov/pubmed/35938086
http://dx.doi.org/10.1155/2022/8736932

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9355773/
https://www.ncbi.nlm.nih.gov/pubmed/35938086
http://dx.doi.org/10.1155/2022/8736932

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