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Assessment of the dynamics of sensory perception of Wagyu beef strip loin prepared with different cooking methods and fattening periods using the temporal dominance of sensations
In this study, we assessed the relative sensory perception of Wagyu beef using temporal dominance of sensations (TDS), which is a dynamic sensory method that captures the “dominance of sensation” throughout food consumption. In addition, we checked the integrity of the TDS by comparing the TDS resul...
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| 發表在: | Food Sci Nutr |
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| Main Authors: | , , , , , , , , |
| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
John Wiley and Sons Inc.
2019
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| 主題: | |
| 在線閱讀: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6848821/ https://ncbi.nlm.nih.gov/pubmed/31763004 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1205 |
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