Descriptive and hedonic sensory perception of Brazilian consumers for smoked bacon (2019)
- Authors:
- USP affiliated authors: CASTILLO, CARMEN JOSEFINA CONTRERAS - ESALQ ; VILLA, ERICK MANUEL SALDAÑA - ESALQ ; MERA, JUAN DARIO RIOS - ESALQ
- Unidade: ESALQ
- DOI: 10.1016/j.meatsci.2018.08.023
- Subjects: BACON; ANÁLISE SENSORIAL DE ALIMENTOS; DEFUMAÇÃO
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Meat Science
- ISSN: 0309-1740
- Volume/Número/Paginação/Ano: v. 147, p. 60-69, 2019
- Este periódico é de assinatura
- Este artigo é de acesso aberto
- URL de acesso aberto
- Cor do Acesso Aberto: hybrid
- Licença: unspecified-oa
-
ABNT
SALDAÑA, Erick et al. Descriptive and hedonic sensory perception of Brazilian consumers for smoked bacon. Meat Science, v. 147, p. 60-69, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.meatsci.2018.08.023. Acesso em: 27 dez. 2025. -
APA
Saldaña, E., Saldarriaga, L., Cabrera, J., Behrens, J. H., Selani, M. M., Rios-Mera, J. D., & Contreras-Castillo, C. J. (2019). Descriptive and hedonic sensory perception of Brazilian consumers for smoked bacon. Meat Science, 147, 60-69. doi:10.1016/j.meatsci.2018.08.023 -
NLM
Saldaña E, Saldarriaga L, Cabrera J, Behrens JH, Selani MM, Rios-Mera JD, Contreras-Castillo CJ. Descriptive and hedonic sensory perception of Brazilian consumers for smoked bacon [Internet]. Meat Science. 2019 ; 147 60-69.[citado 2025 dez. 27 ] Available from: https://doi.org/10.1016/j.meatsci.2018.08.023 -
Vancouver
Saldaña E, Saldarriaga L, Cabrera J, Behrens JH, Selani MM, Rios-Mera JD, Contreras-Castillo CJ. Descriptive and hedonic sensory perception of Brazilian consumers for smoked bacon [Internet]. Meat Science. 2019 ; 147 60-69.[citado 2025 dez. 27 ] Available from: https://doi.org/10.1016/j.meatsci.2018.08.023 - Encapsulation optimization and pH- and temperature-stability of the complex coacervation between soy protein isolate and inulin entrapping fish oil
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Informações sobre o DOI: 10.1016/j.meatsci.2018.08.023 (Fonte: oaDOI API)
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