Understanding consumers' dynamic sensory perception for bacon smoked with different Brazilian woods

Published 2019 View Full Article

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Title
Understanding consumers' dynamic sensory perception for bacon smoked with different Brazilian woods
Authors
Keywords
Temporal Dominance of Sensations, Smoking process, Smoked bacon, Reforested woods
Journal
MEAT SCIENCE
Volume 154, Issue -, Pages 46-53
Publisher
Elsevier BV
Online
2019-04-08
DOI
10.1016/j.meatsci.2019.04.006

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