Identification of sensory and non-sensory factors involved in food consumption: A study with extruded corn-based snacks (2017)
- Authors:
- Autor USP: SILVA, ANA CAROLINA CONTI E - ESALQ
- Unidade: ESALQ
- DOI: 10.1111/joss.12299
- Subjects: ANÁLISE SENSORIAL DE ALIMENTOS; BACON; CONSUMO DE ALIMENTOS; EXTRUSÃO; MILHO; PRESUNTO; QUEIJO
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Journal of Sensory Studies
- ISSN: 0887-8250
- Volume/Número/Paginação/Ano: v. 32, n. 6, art. e12299, p. 1-8, 2017
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
MENIS-HENRIQUE, Michele Eliza Cortazzo e JANZANTTI, Natália Soares e SILVA, Ana Carolina Conti e. Identification of sensory and non-sensory factors involved in food consumption: A study with extruded corn-based snacks. Journal of Sensory Studies, v. 32, n. 6, p. 1-8, 2017Tradução . . Disponível em: https://doi.org/10.1111/joss.12299. Acesso em: 27 maio 2024. -
APA
Menis-Henrique, M. E. C., Janzantti, N. S., & Silva, A. C. C. e. (2017). Identification of sensory and non-sensory factors involved in food consumption: A study with extruded corn-based snacks. Journal of Sensory Studies, 32( 6), 1-8. doi:10.1111/joss.12299 -
NLM
Menis-Henrique MEC, Janzantti NS, Silva ACC e. Identification of sensory and non-sensory factors involved in food consumption: A study with extruded corn-based snacks [Internet]. Journal of Sensory Studies. 2017 ; 32( 6): 1-8.[citado 2024 maio 27 ] Available from: https://doi.org/10.1111/joss.12299 -
Vancouver
Menis-Henrique MEC, Janzantti NS, Silva ACC e. Identification of sensory and non-sensory factors involved in food consumption: A study with extruded corn-based snacks [Internet]. Journal of Sensory Studies. 2017 ; 32( 6): 1-8.[citado 2024 maio 27 ] Available from: https://doi.org/10.1111/joss.12299 - Oregano essential oil: effect on sensory acceptability
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Informações sobre o DOI: 10.1111/joss.12299 (Fonte: oaDOI API)
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