Sensory characterization of iberian dry-cured loins by using check-all-that-apply (CATA) analysis and multiple-intake temporal dominance of sensations (TDS)

Literals

bibo:eissn
- 2304-8158
ou:bibtex
- @article{Gonz_lez_Mohino_2021, doi = {10.3390/foods10091983}, url = {https://doi.org/10.3390%2Ffoods10091983}, year = 2021, month = {aug}, publisher = {{MDPI} {AG}}, volume = {10}, number = {9}, pages = {1983}, author = {Alberto Gonz{\'{a}}lez-Mohino and Sonia Ventanas and Mario Est{\'{e}}vez and Lary Souza Olegario}, title = {Sensory Characterization of Iberian Dry-Cured Loins by Using Check-All-That-Apply ({CATA}) Analysis and Multiple-Intake Temporal Dominance of Sensations ({TDS})}, journal = {Foods} }
bibo:doi
- 10.3390/foods10091983
fabio:hasPublicationYear
- 2021
dcterms:contributor
- Gonzalez-Mohino A., Ventanas S., Estevez M., Olegario L.S.
ou:eid
- 2-s2.0-85113942994
dcterms:creator
- González-Mohino A.
vivo:identifier
- 2021-66
dcterms:publisher
- Foods
ou:tipoPublicacion
- Article
dcterms:title
- Sensory characterization of iberian dry-cured loins by using check-all-that-apply (CATA) analysis and multiple-intake temporal dominance of sensations (TDS)
vcard:url
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85113942994&origin=inward
ou:urlOrcid
- https://publons.com/wos-op/publon/49006305/
ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85113942994&origin=inward
bibo:volume
- 10