Projective mapping in the development of sausages: A case study (2022)
- Authors:
- USP affiliated authors: CASTILLO, CARMEN JOSEFINA CONTRERAS - ESALQ ; PATINHO, ILIANI - ESALQ
- Unidade: ESALQ
- DOI: 10.1016/B978-0-12-822832-6.00011-4
- Subjects: ANÁLISE SENSORIAL DE ALIMENTOS; EMBUTIDOS; SALSICHA
- Keywords: Mapeamento projetivo; Perfil ultra-flash
- Language: Inglês
- Imprenta:
- Source:
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
SELANI, Miriam M et al. Projective mapping in the development of sausages: A case study. Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Tradução . Amsterdam: Elsevier, 2022. . Disponível em: https://doi.org/10.1016/B978-0-12-822832-6.00011-4. Acesso em: 01 maio 2024. -
APA
Selani, M. M., Patinho, I., Rios-Mera, J. D., Saldaña, E., & Contreras-Castillo, C. J. (2022). Projective mapping in the development of sausages: A case study. In Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Amsterdam: Elsevier. doi:10.1016/B978-0-12-822832-6.00011-4 -
NLM
Selani MM, Patinho I, Rios-Mera JD, Saldaña E, Contreras-Castillo CJ. Projective mapping in the development of sausages: A case study [Internet]. In: Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Amsterdam: Elsevier; 2022. [citado 2024 maio 01 ] Available from: https://doi.org/10.1016/B978-0-12-822832-6.00011-4 -
Vancouver
Selani MM, Patinho I, Rios-Mera JD, Saldaña E, Contreras-Castillo CJ. Projective mapping in the development of sausages: A case study [Internet]. In: Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Amsterdam: Elsevier; 2022. [citado 2024 maio 01 ] Available from: https://doi.org/10.1016/B978-0-12-822832-6.00011-4 - Modification of NaCl structure as a sodium reduction strategy in meat products: An overview
- Enrichment of NaCl-reduced burger with long-chain polyunsaturated fatty acids: Effects on physicochemical, technological, nutritional, and sensory characteristics
- Advances and gaps in studies on healthy meat products and their relationship with regulations: The Brazilian scenario
- Free sorting task method to optimize the development of smoked bacon: A case study
- Alternative pressurized liquid extraction using a hard cap espresso machine for determination of polycyclic aromatic hydrocarbons in smoked bacon
- Temporal dominance of sensation (TDS) as a tool to understand the sensory dynamic during multiintake of burger
- Consumer opinion about smoked bacon using Twitter and textual analysis: The challenge continues
- Advances and gaps in studies on healthy meat products and their relationship with regulations: The Brazilian scenario
- Assessment of beef sensory attributes and physicochemical characteristics: A comparative study of intermediate versus normal ultimate pH striploin cuts
- Influência do pH final nos parâmetros físico-químicos, bioquímicos e sensoriais associados à qualidade da carne de bovinos Bos indicus
Informações sobre o DOI: 10.1016/B978-0-12-822832-6.00011-4 (Fonte: oaDOI API)
How to cite
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
