Free sorting task method to optimize the development of smoked bacon: A case study (2022)
- Authors:
- USP affiliated authors: CASTILLO, CARMEN JOSEFINA CONTRERAS - ESALQ ; MERLO, THAIS CARDOSO - ESALQ ; PATINHO, ILIANI - ESALQ
- Unidade: ESALQ
- DOI: 10.1016/B978-0-12-822832-6.00010-2
- Subjects: ANÁLISE SENSORIAL DE ALIMENTOS; BACON; CONSUMIDOR; DEFUMAÇÃO; PERCEPÇÃO DO PALADAR
- Language: Inglês
- Imprenta:
- Source:
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
MERLO, Thais Cardoso et al. Free sorting task method to optimize the development of smoked bacon: 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/B978-0-12-822832-6.00010-2. Acesso em: 30 abr. 2024. -
APA
Merlo, T. C., Saldaña, E., Patinho, I., Selani, M. M., & Contreras-Castillo, C. J. (2022). Free sorting task method to optimize the development of smoked bacon: A case study. In Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Amsterdam: Elsevier. doi:10.1016/B978-0-12-822832-6.00010-2 -
NLM
Merlo TC, Saldaña E, Patinho I, Selani MM, Contreras-Castillo CJ. Free sorting task method to optimize the development of smoked bacon: A case study [Internet]. In: Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Amsterdam: Elsevier; 2022. [citado 2024 abr. 30 ] Available from: https://doi.org/10.1016/B978-0-12-822832-6.00010-2 -
Vancouver
Merlo TC, Saldaña E, Patinho I, Selani MM, Contreras-Castillo CJ. Free sorting task method to optimize the development of smoked bacon: A case study [Internet]. In: Sensory Analysis for the Development of Meat Products: Methodological Aspects and Practical Applications. Amsterdam: Elsevier; 2022. [citado 2024 abr. 30 ] Available from: https://doi.org/10.1016/B978-0-12-822832-6.00010-2 - Alternative pressurized liquid extraction using a hard cap espresso machine for determination of polycyclic aromatic hydrocarbons in smoked bacon
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Informações sobre o DOI: 10.1016/B978-0-12-822832-6.00010-2 (Fonte: oaDOI API)
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