Temporal dominance of sensations for characterization of...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2017 / 04 Vol. 77

Temporal dominance of sensations for characterization of strawberry pulp subjected to pasteurization and different freezing methods

Santos Gonçalves, Gilma Auxiliadora, Resende, Nathane Silva, Gonçalves, Carla Saraiva, de Alcântara, Emanuelle Mara, Nunes Carvalho, Elisângela Elena, de Resende, Jaime Vilela, Cirillo, Marcelo Ângelo
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Volume:
77
Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2016.11.077
Date:
April, 2017
File:
PDF, 1.41 MB
english, 2017
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