Sensory quality of beef with different ultimate pH values – A Brazilian perspective
Guilherme Agostinis Ferreira, Amanda Gobeti Barro, Daniela Kaizer Terto, Eloá Bispo Bosso, Évelyn Rangel dos Santos, Natália Nami Ogawa, Ana Maria Bridi
Topics & Concepts
TendernessFood scienceMathematicsPreferenceStatisticsChemistryMeat and Animal Product QualitySensory Analysis and Statistical MethodsBiochemical Analysis and Sensing Techniques