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Descriptive analysis of bacon smoked with Brazilian woods from reforestation: methodological aspects, statistical

Erick Saldaña1, Luiz Saldarriaga Castillo2, Jorge Cabrera Sánchez2

  • 1Universidade de São Paulo (USP), Escola Superior de Agricultura "Luiz de Queiroz" (ESALQ), Departamento de Agroindústria, Alimentos e Nutrição (LAN), Piracicaba, SP 13418-900, Brazil.

Meat Science
|March 5, 2018
PubMed

Keywords:
BaconDescriptive analysisPrincipal Component AnalysisSensory profiling

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