Sensory Characterization and Consumer Preference Mapping of Fresh Sausages Manufactured with Goat and Sheep Meat

The main objective of this study was the sensory characterization, by a taste and a consumers' panel, of fresh sausages from 140 culled goats and 140 culled ewes. Species and type of preparation effects were studied. All data were previously analyzed by analysis of variance. Taste panel data we...

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Detalhes bibliográficos
Autor principal: Paulos, Kátia (author)
Outros Autores: Rodrigues, Sandra (author), Oliveira, António Filipe Gomes de Faria (author), Leite, Ana (author), Pereira, Etelvina (author), Teixeira, Alfredo (author)
Formato: article
Idioma:eng
Publicado em: 2018
Assuntos:
Fresh sausages
Goats
Preference mapping
Sensory analysis
Sheep
Texto completo:http://hdl.handle.net/10198/15906
País:Portugal
Oai:oai:bibliotecadigital.ipb.pt:10198/15906

Texto Completo

http://hdl.handle.net/10198/15906

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