Subjects: CARNES E DERIVADOS, SÓDIO, SALSICHA, ANÁLISE SENSORIAL DE ALIMENTOS, COMPORTAMENTO DO CONSUMIDOR
ABNT
RODRIGUES, Isabela e MAGALHÃES, Danielle Rodrigues e TRINDADE, Marco Antonio. Use of focus group as selection method of descriptors for check-all-that-apply (CATA) for sensory characteristics of hot dogs. Foods, v. 11, p. 1-6, 2022Tradução . . Disponível em: https://doi.org/10.3390/foods11030269. Acesso em: 18 ago. 2024.APA
Rodrigues, I., Magalhães, D. R., & Trindade, M. A. (2022). Use of focus group as selection method of descriptors for check-all-that-apply (CATA) for sensory characteristics of hot dogs. Foods, 11, 1-6. doi:10.3390/foods11030269NLM
Rodrigues I, Magalhães DR, Trindade MA. Use of focus group as selection method of descriptors for check-all-that-apply (CATA) for sensory characteristics of hot dogs [Internet]. Foods. 2022 ; 11 1-6.[citado 2024 ago. 18 ] Available from: https://doi.org/10.3390/foods11030269Vancouver
Rodrigues I, Magalhães DR, Trindade MA. Use of focus group as selection method of descriptors for check-all-that-apply (CATA) for sensory characteristics of hot dogs [Internet]. Foods. 2022 ; 11 1-6.[citado 2024 ago. 18 ] Available from: https://doi.org/10.3390/foods11030269