How does the added fat source affect sensory quality of sheep and goat pâtés? Como a fonte de gordura adicionada afeta a qualidade sensorial de patês de ovinos e caprinos?
Sensory quality of sheep and goat pâtés with different sources and percentage of fat (10% or 30%, and pork belly or olive oil) were evaluated. A trained taste panel performed sensory analysis and consumers were consulted to perceive their preferences. Generalised Procrustes Analysis was used to test...
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| Outros Autores: | , , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2020
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10198/20966 |
| País: | Portugal |
| Oai: | oai:bibliotecadigital.ipb.pt:10198/20966 |