Influence of boiling, grilling, and sous-vide on mastication, bolus formation, and dynamic sensory perception of wild boar ham
Jovan Ilić, Igor Tomašević, Ilija Đjekić
Topics & Concepts
Food scienceMasticationSensory analysisChemistryChewinessBolus (digestion)Sous videDentistryMedicineAnatomyMeat and Animal Product QualitySensory Analysis and Statistical MethodsAnimal Nutrition and Physiology