Understanding consumers' dynamic sensory perception for bacon smoked with different Brazilian woods (2019)
- Authors:
- USP affiliated authors: SILVA JUNIOR, FRANCIDES GOMES DA - ESALQ ; CASTILLO, CARMEN JOSEFINA CONTRERAS - ESALQ ; TEIXEIRA, ANA CLARA BORTOLUZZI - ESALQ ; VILLA, ERICK MANUEL SALDAÑA - ESALQ ; SOLETTI, IZABELLA - FMRP ; MARTINS, MARIANA MARINHO - ESALQ ; MENEGALI, BEATRIZ SCHMIDT - ESALQ ; MERLO, THAIS CARDOSO - ESALQ
- Unidades: ESALQ; FMRP
- DOI: 10.1016/j.meatsci.2019.04.006
- Subjects: ANÁLISE SENSORIAL DE ALIMENTOS; BACON; DEFUMAÇÃO; MADEIRA; PESQUISA DE CONSUMIDOR
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Meat Science
- ISSN: 0309-1740
- Volume/Número/Paginação/Ano: v. 154, p. 46-53, 2019
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
VILLA, Erick Manuel Saldaña et al. Understanding consumers' dynamic sensory perception for bacon smoked with different Brazilian woods. Meat Science, v. 154, p. 46-53, 2019Tradução . . Disponível em: https://doi.org/10.1016/j.meatsci.2019.04.006. Acesso em: 29 dez. 2025. -
APA
Villa, E. M. S., Soletti, I., Martins, M. M., Menegali, B. S., Merlo, T. C., Selani, M. M., et al. (2019). Understanding consumers' dynamic sensory perception for bacon smoked with different Brazilian woods. Meat Science, 154, 46-53. doi:10.1016/j.meatsci.2019.04.006 -
NLM
Villa EMS, Soletti I, Martins MM, Menegali BS, Merlo TC, Selani MM, Teixeira ACB, Silva Junior FG da, Contreras-Castillo CJ. Understanding consumers' dynamic sensory perception for bacon smoked with different Brazilian woods [Internet]. Meat Science. 2019 ; 154 46-53.[citado 2025 dez. 29 ] Available from: https://doi.org/10.1016/j.meatsci.2019.04.006 -
Vancouver
Villa EMS, Soletti I, Martins MM, Menegali BS, Merlo TC, Selani MM, Teixeira ACB, Silva Junior FG da, Contreras-Castillo CJ. Understanding consumers' dynamic sensory perception for bacon smoked with different Brazilian woods [Internet]. Meat Science. 2019 ; 154 46-53.[citado 2025 dez. 29 ] Available from: https://doi.org/10.1016/j.meatsci.2019.04.006 - Measuring dynamics of emotions evoked by the packaging colour of hamburgers using Temporal Dominance of Emotions (TDE)
- Effect of smoking and fat content on the dynamic perception of bacon by Brazilian consumers
- Going beyond sensory and hedonic aspects: A Brazilian study of emotions evoked by beef in different contexts
- Looking at non-sensory factors underlying consumers' perception of smoked bacon
- Original burger (traditional) or burger with mushroom addition? A social representation approach to novel foods
- Relationship between volatile organic compounds, free amino acids, and sensory profile of smoked bacon
- Use of Agaricus bisporus mushroom in beef burgers: antioxidant, flavor enhancer and fat replacing potential
- An emotional approach to beef evaluation by Brazilian consumers using sensory and consumer science
- Understanding Brazilian consumer sensory and hedonic perception for salty snacks
- Free sorting task method to optimize the development of smoked bacon: A case study
Informações sobre o DOI: 10.1016/j.meatsci.2019.04.006 (Fonte: oaDOI API)
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