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Fast and dynamic descriptive techniques (Flash Profile, Time-intensity and Temporal Dominance of Sensations) for

L Lorido1, M Estévez1, S Ventanas1

  • 1Institute of Meat and Meat Products (IPROCAR), University of Extremadura, Avd. Universidad, sn. 10003, Cáceres, Spain.

Meat Science
|July 9, 2018
PubMed

Keywords:
Dry-cured loinsFlash profile-FPSaltTemporal-dominance of sensation-TDSTime-intensity-TI

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