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Sensory profiling of low sodium frankfurter containing garlic products: Adequacy of Polarized Projective Mapping

C N Horita1, E A Esmerino2, V A S Vidal1

  • 1Faculty of Food Engineering (FEA), State University of Campinas (UNICAMP), Cidade Universitária Zeferino Vaz, ZIP 13083-862, CP 6121, Campinas, SP, Brazil.

Meat Science
|May 14, 2017
PubMed
Abstract

No abstract available in PubMed .

Keywords:
Descriptive AnalysisGarlic extractMeat productsPolarized Projective MappingSodium reduction

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