Sensory analysis and consumer research in new meat products development
This article belongs to the Special Issue Sensory Analysis and Consumer Research in New Product Development.
| Autores: | , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2021 |
| País: | España |
| Institución: | Consejo Superior de Investigaciones Científicas (CSIC) |
| Repositorio: | DIGITAL.CSIC. Repositorio Institucional del CSIC |
| OAI Identifier: | oai:digital.csic.es:10261/267177 |
| Acceso en línea: | http://hdl.handle.net/10261/267177 |
| Access Level: | acceso abierto |
| Palabra clave: | Sensory analysis Consumer research Food quality Sensory attributes New meat product development Healthier meat products Quantitative descriptive analysis (QDA) Temporal dominance of sensations (TDS) Check all that apply (CATA) Napping Flash profile |
| Sumario: | This article belongs to the Special Issue Sensory Analysis and Consumer Research in New Product Development. |
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