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Sensory acceptability of antioxidant-based formulations ded..:

Meurillon, Maïa ; Anderson, Chloé ; Angénieux, Magaly...
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.meatsci.2022.109088. , 2023

Link: https://hal.science/hal-04053723

RT Journal
T1 <Title>Sensory acceptability of antioxidant-based formulations dedicated to mitigate heterocyclic aromatic amines in cooked meat</Title>

UL https://suche.suub.uni-bremen.de/peid=base-ftccsdartic:oai:HAL:hal-04053723v1&Exemplar=1&LAN=DE
				
A1 Meurillon, Maïa
A1 Anderson, Chloé
A1 Angénieux, Magaly
A1 Mercier, Frédéric
A1 Kondjoyan, Nathalie
A1 Engel, Erwan
PB HAL CCSD
YR 2023
K1 Heterocyclic aromatic amines
K1 Sensory analysis
K1 Hedonic scoring
K1 Direct dissimilarity assessment
K1 Sensory profiling
K1 Gas chromatography -mass spectrometry
K1 multibooth olfactometry
K1 Heterocyclic aromatic amines sensory analysis hedonic scoring direct dissimilarity assessment sensory profiling gas chromatography-mass spectrometry/multibooth olfactometry
K1 gas chromatography-mass spectrometry/multibooth olfactometry
K1 [CHIM]Chemical Sciences
JF info:eu-repo/semantics/altIdentifier/doi/10.1016/j.meatsci.2022.109088
LK http://dx.doi.org/https://hal.science/hal-04053723
DO https://hal.science/hal-04053723
SF ELIB - SuUB Bremen

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