Effect of smoking and fat content on the dynamic perception of bacon by Brazilian consumers (2019)
- Authors:
- USP affiliated authors: CASTILLO, CARMEN JOSEFINA CONTRERAS - ESALQ ; VILLA, ERICK MANUEL SALDAÑA - ESALQ ; MARTINS, MARIANA MARINHO - ESALQ ; MENEGALI, BEATRIZ SCHMIDT - ESALQ
- Unidade: ESALQ
- DOI: 10.17268/sci.agropecu.2019.02.01
- Subjects: ANÁLISE SENSORIAL DE ALIMENTOS; BACON; CONSUMIDOR; DEFUMAÇÃO; GORDURAS
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Scientia Agropecuaria
- ISSN: 2077-9917
- Volume/Número/Paginação/Ano: v. 10, n. 2, p. 169-173, 2019
- Este periódico é de acesso aberto
- Este artigo é de acesso aberto
- URL de acesso aberto
- Cor do Acesso Aberto: gold
- Licença: cc-by-nc
-
ABNT
SALDANA, Erick et al. Effect of smoking and fat content on the dynamic perception of bacon by Brazilian consumers. Scientia Agropecuaria, v. 10, n. 2, p. 169-173, 2019Tradução . . Disponível em: https://doi.org/10.17268/sci.agropecu.2019.02.01. Acesso em: 29 dez. 2025. -
APA
Saldana, E., Martins, M. M., Menegali, B. S., Selani, M. M., & Contreras-Castillo, C. J. (2019). Effect of smoking and fat content on the dynamic perception of bacon by Brazilian consumers. Scientia Agropecuaria, 10( 2), 169-173. doi:10.17268/sci.agropecu.2019.02.01 -
NLM
Saldana E, Martins MM, Menegali BS, Selani MM, Contreras-Castillo CJ. Effect of smoking and fat content on the dynamic perception of bacon by Brazilian consumers [Internet]. Scientia Agropecuaria. 2019 ; 10( 2): 169-173.[citado 2025 dez. 29 ] Available from: https://doi.org/10.17268/sci.agropecu.2019.02.01 -
Vancouver
Saldana E, Martins MM, Menegali BS, Selani MM, Contreras-Castillo CJ. Effect of smoking and fat content on the dynamic perception of bacon by Brazilian consumers [Internet]. Scientia Agropecuaria. 2019 ; 10( 2): 169-173.[citado 2025 dez. 29 ] Available from: https://doi.org/10.17268/sci.agropecu.2019.02.01 - Looking at non-sensory factors underlying consumers' perception of smoked bacon
- An emotional approach to beef evaluation by Brazilian consumers using sensory and consumer science
- Understanding consumers' dynamic sensory perception for bacon smoked with different Brazilian woods
- Impact of the content and size of NaCl on dynamic sensory profile and instrumental texture of beef burgers
- Going beyond sensory and hedonic aspects: A Brazilian study of emotions evoked by beef in different contexts
- Use of Agaricus bisporus mushroom in beef burgers: antioxidant, flavor enhancer and fat replacing potential
- Encapsulation optimization and pH- and temperature-stability of the complex coacervation between soy protein isolate and inulin entrapping fish oil
- Sensory and hedonic impact of the replacement of synthetic antioxidant for pink pepper residue extract in chicken burger
- Temporal dominance of sensation (TDS) as a tool to understand the sensory dynamic during multiintake of burger
- The influence of packaging type and antioxidants (natural vs. Synthetic) on the texture and cooking properties of chicken burger
Informações sobre o DOI: 10.17268/sci.agropecu.2019.02.01 (Fonte: oaDOI API)
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