A sensory map of the meat universe. Sensory profile of meat from 15 species

Meat Science

Volumn 68, Issue 1, 2004, Pages 137-144

  Rødbotten, Marit ^a,b   Kubberød, Elin ^a   Lea, Per ^a   Ueland, Øydis ^a  

^a NORWEGIAN FOOD RESEARCH INSTITUTE   (Norway)

^b NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

Author keywords

Comparison; Meat; Sensory profiling; Species

Indexed keywords

MULTIVARIATE ANALYSIS; SENSORY PROFILING; SPECIES;

COLOR; ENZYMES; FLAVORS; HEAT TREATMENT; ODORS; SENSORS;

MEATS;

EID: 2042511014     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2004.02.016     Document Type: Article

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