Using dynamic sensory techniques to determine drivers of liking in sodium and fat-reduced Bologna sausage containing functional emulsion gels

Published 2020 View Full Article

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Title
Using dynamic sensory techniques to determine drivers of liking in sodium and fat-reduced Bologna sausage containing functional emulsion gels
Authors
Keywords
Temporal methods, Dynamic perception, Drivers of (dis) liking, Meat products, Salt reduction, Fat reduction
Journal
FOOD RESEARCH INTERNATIONAL
Volume 132, Issue -, Pages 109066
Publisher
Elsevier BV
Online
2020-02-12
DOI
10.1016/j.foodres.2020.109066

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