Check all that apply and free listing to describe the sensory characteristics of low sodium dry fermented sausages: Comparison with trained panel

Food Research International

Volumn 76, Issue , 2015, Pages 725-734

  Dos Santos, B A ^a   Bastianello Campagnol, P C ^b   da Cruz, A G ^c   Galvao M T E L ^a   Monteiro, R A ^c   Wagner, R ^b   Pollonio, M A R ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

^b FEDERAL UNIVERSITY OF SANTA MARIA   (Brazil)

^c INSTITUTO FEDERAL DE EDUCAÇÃO   (Brazil)

Author keywords

Check all that apply; Dry fermented sausages; Free listing; Quantitative descriptive analysis; Sodium reduction

Indexed keywords

FOOD PRODUCTS; NUTRITION; PUBLIC HEALTH; SENSORY PERCEPTION; SODIUM;

CHECK ALL THAT APPLY; DRY FERMENTED SAUSAGE; FREE LISTING; QUANTITATIVE DESCRIPTIVE ANALYSIS; SODIUM REDUCTIONS;

MEATS;

EID: 84952978704     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2015.06.035     Document Type: Article

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