Effect of smoking and fat content on the dynamic perception of bacon by Brazilian consumers

The high heterogeneity of meat and meat products can influence the sensory perception of the consumers, being necessary to measure the real impact of these non-controllable variables on the dynamic sensory properties of the smoked bacon during tasting. The aim of this study was to evaluate the ef...

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Bibliographic Details
Main Authors: Erick Saldaña, Mariana Marinho Martins, Beatriz Schmidt Menegali, Miriam Mabel Selani, Carmen J. Contreras-Castillo
Format: Article
Language:English
Published: Universidad Nacional de Trujillo 2019-06-01
Series:Scientia Agropecuaria
Subjects:
Online Access:http://revistas.unitru.edu.pe/index.php/scientiaagrop/article/view/2415