Sensory acceptability of new plant protein meat substitutes
Sylvie Cordelle, Andréas Redl, Pascal Schlich
Topics & Concepts
PalatabilityRecipeFood scienceFlavorTasteMouthfeelSensory systemMathematicsBusinessPsychologyChemistryCognitive psychologyOrganic chemistryRaw materialSensory Analysis and Statistical MethodsAgriculture Sustainability and Environmental ImpactConsumer Attitudes and Food Labeling