Sensory attributes that drive consumer acceptability of dry-cured ham and convergence with trained sensory data.
about
Sensory evaluation and consumer acceptance of naturally and lactic acid bacteria-fermented pastes of soybeans and soybean-maize blendsFactors in pig production that impact the quality of dry-cured ham: a review.Sensory profile and acceptability for pitanga (Eugenia uniflora L.) nectar with different sweeteners.Prebiotic Low Sugar Chocolate Dairy Desserts: Physical and Optical Characteristics and Performance of PARAFAC and PCA Preference Map.Influence of pig genetic type on sensory properties and consumer acceptance of Parma, San Daniele and Toscano dry-cured hams.Comparison of Preference Mapping Methods on Commodity Foods with Challenging Groups of Low-Variance Attributes: Sliced Whole Wheat Sandwich Bread Example
P2860
Sensory attributes that drive consumer acceptability of dry-cured ham and convergence with trained sensory data.
description
2009 nî lūn-bûn
@nan
2009 թուականի Սեպտեմբերին հրատարակուած գիտական յօդուած
@hyw
2009 թվականի սեպտեմբերին հրատարակված գիտական հոդված
@hy
2009年の論文
@ja
2009年論文
@yue
2009年論文
@zh-hant
2009年論文
@zh-hk
2009年論文
@zh-mo
2009年論文
@zh-tw
2009年论文
@wuu
name
Sensory attributes that drive ...... nce with trained sensory data.
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Sensory attributes that drive ...... nce with trained sensory data.
@en
Sensory attributes that drive ...... nce with trained sensory data.
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type
label
Sensory attributes that drive ...... nce with trained sensory data.
@ast
Sensory attributes that drive ...... nce with trained sensory data.
@en
Sensory attributes that drive ...... nce with trained sensory data.
@nl
prefLabel
Sensory attributes that drive ...... nce with trained sensory data.
@ast
Sensory attributes that drive ...... nce with trained sensory data.
@en
Sensory attributes that drive ...... nce with trained sensory data.
@nl
P2093
P1433
P1476
Sensory attributes that drive ...... nce with trained sensory data.
@en
P2093
P304
P356
10.1016/J.MEATSCI.2009.08.052
P577
2009-09-06T00:00:00Z