Relationship between volatile compounds and consumer-based sensory characteristics of bacon smoked with different

Erick Saldaña1, Luiz Saldarriaga2, Jorge Cabrera2

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

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