Consumer Sensory Characterization of Cooked Ham Using the Check-All-That-Apply (CATA) Methodology

Food Engineering Reviews

Volumn 7, Issue 2, 2015, Pages 265-273

  Henrique, N A ^a   Deliza, R ^b   Rosenthal, A ^b  

^a FEDERAL RURAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

^b EMBRAPA AGROINDÚSTRIA DE ALIMENTOS   (Brazil)

Author keywords

Check all that apply; Cooked ham; High hydrostatic pressure; Salt reduction

Indexed keywords

CHARACTERIZATION; HYDRAULICS; HYDROSTATIC PRESSURE; MEATS; PRODUCT DEVELOPMENT; SURVEYS;

CHECK-ALL-THAT-APPLY; CONSUMER SENSORY; COOKED HAM; DATA COLLECTION; DESCRIPTIVE ANALYSIS; FOOD INDUSTRIES; HIGH HYDROSTATIC PRESSURE; SENSORY CHARACTERIZATION;

SENSORY ANALYSIS;

EID: 84935839425     PISSN: 18667910     EISSN: 18667929     Source Type: Journal    
DOI: 10.1007/s12393-014-9094-7     Document Type: Article

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