Perception of fat and other quality parameters in minced and burger meat from Spanish consumer studies
María Cristina Cardona Moltó, A. L. Górriz, José Manuel Barat Baviera, Isabel Fernández‐Segovia
Topics & Concepts
Food scienceProcessed meatPerceptionFat substituteQuality (philosophy)BusinessChemistryBiologyNeuroscienceEpistemologyPhilosophyMeat and Animal Product QualitySensory Analysis and Statistical MethodsCulinary Culture and Tourism