Relationship between volatile compounds and consumer-based sensory characteristics of bacon smoked with different Brazilian woods

Published 2018 View Full Article

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Title
Relationship between volatile compounds and consumer-based sensory characteristics of bacon smoked with different Brazilian woods
Authors
Keywords
Wood, Smoking process, Sensory analysis, Napping, SPME GC–MS
Journal
FOOD RESEARCH INTERNATIONAL
Volume -, Issue -, Pages -
Publisher
Elsevier BV
Online
2018-10-25
DOI
10.1016/j.foodres.2018.10.067

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