Understanding consumers' dynamic sensory perception for bacon smoked with different Brazilian woods
The authors are grateful to the São Paulo Research Foundation (FAPESP) for funding the project No 2016/15012-2. Soletti I., Marinho M., Schmidt B., Merlo T., are thankful to “Coordenação de Aperfeiçoamento de Pessoal de Nível Superior” (CAPES) for the scholarships. E. Saldaña received the support fr...
| Autores: | , , , , , , , , , |
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| Tipo de recurso: | artículo |
| Fecha de publicación: | 2019 |
| País: | Perú |
| Institución: | Consejo Nacional de Ciencia Tecnología e Innovación |
| Repositorio: | CONCYTEC-Institucional |
| Idioma: | inglés |
| OAI Identifier: | oai:repositorio.concytec.gob.pe:20.500.12390/814 |
| Acceso en línea: | https://hdl.handle.net/20.500.12390/814 https://doi.org/10.1016/j.meatsci.2019.04.006 |
| Access Level: | acceso abierto |
| Palabra clave: | Univariate Reforestation Sensory perception Liquid smoke Multivariate techniques Sensory profiles Smoked bacon Temporal Dominance of Sensations Smoke https://purl.org/pe-repo/ocde/ford#4.04.00 |
| Sumario: | The authors are grateful to the São Paulo Research Foundation (FAPESP) for funding the project No 2016/15012-2. Soletti I., Marinho M., Schmidt B., Merlo T., are thankful to “Coordenação de Aperfeiçoamento de Pessoal de Nível Superior” (CAPES) for the scholarships. E. Saldaña received the support from the “Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica - CONCYTEC” from Peru (CIENCIACTIVA programme, PhD scholarship contract agreement No. 104-2016-FONDECYT). |
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