Using dynamic sensory techniques to determine drivers of liking in sodium and fat-reduced Bologna sausage containing functional emulsion gels
Camila de Souza Paglarini, Vitor Andre Silva Vidal, Mírian dos Santos, Lorena O. Coimbra, Erick A. Esmerino, Adriano G. Cruz, Marise Aparecida Rodrigues Pollonio
Topics & Concepts
FlavorEmulsionFood scienceSensory systemPerceptionQuantitative Descriptive AnalysisContext (archaeology)ChemistryMathematicsPsychologyCognitive psychologyBiologyPaleontologyBiochemistryNeuroscienceMeat and Animal Product QualitySensory Analysis and Statistical MethodsBiochemical Analysis and Sensing Techniques