Relative contribution of sensory characteristics for...

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Journal of the Science of Food and Agriculture 2019 / 05

Relative contribution of sensory characteristics for different types of pork loin, assessed by temporal dominance of sensations

Watanabe, Genya, Ohmori, Hideyuki, Tajima, Kiyoshi, Sasaki, Yasuhito, Wakiya, Yuichiro, Motoyama, Michiyo, Nakajima, Ikuyo, Sasaki, Keisuke
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Language:
english
Journal:
Journal of the Science of Food and Agriculture
DOI:
10.1002/jsfa.9813
Date:
May, 2019
File:
PDF, 1.08 MB
english, 2019
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