Impact of the content and size of NaCl on dynamic sensory profile and instrumental texture of beef burgers (2020)
- Authors:
- USP affiliated authors: CASTILLO, CARMEN JOSEFINA CONTRERAS - ESALQ ; MERA, JUAN DARIO RIOS - ESALQ ; VILLA, ERICK MANUEL SALDAÑA - ESALQ ; BRAVO, MELINA LUZ MARY CRUZADO - ESALQ ; MARTINS, MARIANA MARINHO - ESALQ ; PATINHO, ILIANI - ESALQ
- Unidade: ESALQ
- DOI: 10.1016/j.meatsci.2019.107992
- Subjects: ANÁLISE SENSORIAL DE ALIMENTOS; CARNES E DERIVADOS; SATISFAÇÃO DO CONSUMIDOR; SÓDIO
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Meat Science
- ISSN: 0309-1740
- Volume/Número/Paginação/Ano: v. 161, p. 1-9, 2020
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
RIOS-MERA, Juan Dario et al. Impact of the content and size of NaCl on dynamic sensory profile and instrumental texture of beef burgers. Meat Science, v. 161, p. 1-9, 2020Tradução . . Disponível em: https://doi.org/10.1016/j.meatsci.2019.107992. Acesso em: 28 dez. 2025. -
APA
Rios-Mera, J. D., Saldaña, E., Cruzado-Bravo, M. L. M., Martins, M. M., Patinho, I., Selani, M. M., et al. (2020). Impact of the content and size of NaCl on dynamic sensory profile and instrumental texture of beef burgers. Meat Science, 161, 1-9. doi:10.1016/j.meatsci.2019.107992 -
NLM
Rios-Mera JD, Saldaña E, Cruzado-Bravo MLM, Martins MM, Patinho I, Selani MM, Valentin D, Contreras-Castillo CJ. Impact of the content and size of NaCl on dynamic sensory profile and instrumental texture of beef burgers [Internet]. Meat Science. 2020 ; 161 1-9.[citado 2025 dez. 28 ] Available from: https://doi.org/10.1016/j.meatsci.2019.107992 -
Vancouver
Rios-Mera JD, Saldaña E, Cruzado-Bravo MLM, Martins MM, Patinho I, Selani MM, Valentin D, Contreras-Castillo CJ. Impact of the content and size of NaCl on dynamic sensory profile and instrumental texture of beef burgers [Internet]. Meat Science. 2020 ; 161 1-9.[citado 2025 dez. 28 ] Available from: https://doi.org/10.1016/j.meatsci.2019.107992 - Looking at non-sensory factors underlying consumers' perception of smoked bacon
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Informações sobre o DOI: 10.1016/j.meatsci.2019.107992 (Fonte: oaDOI API)
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