Temporal aspects of perception of juiciness and tenderness of beef

Food Quality and Preference

Volumn 8, Issue 3, 1997, Pages 203-211

  Zimoch, J ^a   Gullett, E A ^b  

^a Compusense Inc ^*  (Canada)

^b UNIVERSITY OF GUELPH   (Canada)

Author keywords

Juiciness; Meat; Principal component analysis; Sensory evaluation; Tenderness; Texture; Time intensity

Indexed keywords

ANIMALIA;

EID: 0030969338     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/s0950-3293(96)00049-3     Document Type: Article

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