Chambo: is it taste or something else?: preference and acceptability of roasted, fried and boiled Oreochromis spp, (Chambo), Rhamphochromis spp (Ncheni) and Bagrus meridionalis (Kampango)from Lake Malawi [PDF]
, 2003 Chapotoka, O. +6 more
core
U.S. Consumers' Willingness to Pay for Flavor and Tenderness in Steaks as Determined with an Experimental Auction [PDF]
In a study of beef quality, consumers tasted steak samples and participated in an experimental auction to determine their willingness to pay. Steaks differed in marbling, tenderness, country of origin, and aging method.
Calkins, Chris R. +3 more
core +1 more source
Temporal changes of tenderness and juiciness of beef strip loin steaks
, 2014 Carolina Lugnani Gomes +3 more
openalex +1 more source
A Comprehensive Review on Innovative Food Gelling Strategies for Sustainable Production of Meat Analogs and Restructured Meat. [PDF]
GelsAlam AN +6 more
europepmc +1 more source
Fuzzy Lemon: Making lexical semantic relations more juicy
, 2022 Fernando Bobillo +3 more
openalex +2 more sources
Postharvest Behavior of Two Peach Varieties During Cold Storage and Shelf Life: Physiological and Sensory Perspectives. [PDF]
Plants (Basel)González VD +4 more
europepmc +1 more source
All the Juicy Pastures: Greville Texidor and New Zealand
, 2019 Kristin Bluemel
openalex +2 more sources
The Influence of the Site of Recording and Benchtop and Portable NIRS Equipment on Predicting the Sensory Properties of Iberian Ham. [PDF]
FoodsRevilla I +7 more
europepmc +1 more source