Sensory attributes that drive consumer acceptability of dry-cured ham and convergence with trained sensory data

Meat Science

Volumn 84, Issue 3, 2010, Pages 344-351

  Resano, H ^a   Sanjuan A I ^b   Cilla, I ^c   Roncales P ^c   Albisu, L M ^b  

^a Agro food Science and Technology Park Aula Dei   (Spain)

^b Instituto Agroalimentario de Aragón IA2   (Spain)

^c UNIVERSITY OF ZARAGOZA   (Spain)

Author keywords

Consumers; Dry cured ham; External preference mapping; Trained panel

Indexed keywords

ANIMAL; ARTICLE; CONSUMER; FOOD HANDLING; FOOD PREFERENCE; HUMAN; MEAT; PRINCIPAL COMPONENT ANALYSIS; QUALITY CONTROL; STANDARD; SWINE; TASTE;

ANIMALS; CONSUMER SATISFACTION; FOOD PREFERENCES; FOOD TECHNOLOGY; HUMANS; MEAT; PRINCIPAL COMPONENT ANALYSIS; QUALITY CONTROL; SWINE; TASTE;

EID: 73449119901     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2009.08.052     Document Type: Article

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