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Physical and sensory characteristics of Najdi-camel meat
Meat Science, 1995Steaks were fabricated from three wholesale cuts: rib, chuck and leg of 18 Najdi male camels averaging eight, 16 and 26 months of age. The influence of age, type of cut, freezing and cooking method on the physical and palatability traits of meat has been investigated.
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Sensory and flavor characteristics of milk
2013Fil: Perotti, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química.
Wolf, Irma Veronica +3 more
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Nutritional composition and sensory characteristics of breast meat from different chickens
Applied Food Research, 2022Wondmeneh Esatu +2 more
exaly
γ-Dithiolactones - Analytical and Sensory Characteristics
Journal of High Resolution Chromatography, 1999Thomas Beck, Armin Mosandl
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Improving the Sensory Characteristics of Reduced-Fat Cheese
1995In response to rapidly increasing consumer demand for reduced-fat foods since the mid to late 1970’s, numerous new dairy foods have emerged during the past decade (Dexheimer, 1992). For example, in 1991 alone 435 new reduced-fat dairy foods were introduced commercially. Almost 16% of these were cheeses.
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SENSORY EVALUATION | Sensory Characteristics of Human Foods
2003R. York, M. Vaisey-Genser
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Sensory characteristics of a place: The development of the sensory walk questionnaire
Food Quality and PreferenceTerhi Pohjanheimo +2 more
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