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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

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