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A comparison of the sensory characteristics of plant-based,..:
Melios, Stergios
;
Grasso, Simona
;
Bolton, Declan
.
LWT. 204 (2024) - p. 116323 , 2024
Link:
https://doi.org/10.1016/j.lwt.2024.116323
RT Journal T1
A comparison of the sensory characteristics of plant-based, nitrite-free, dry-cured and brine-cured bacon rashers with temporal dominance of sensations and partial napping with ultra-flash profiling
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.lwt.2024.116323&Exemplar=1&LAN=DE A1 Melios, Stergios A1 Grasso, Simona A1 Bolton, Declan A1 Crofton, Emily PB Elsevier BV YR 2024 SN 0023-6438 JF LWT VO 204 SP 116323 LK http://dx.doi.org/https://doi.org/10.1016/j.lwt.2024.116323 DO https://doi.org/10.1016/j.lwt.2024.116323 SF ELIB - SuUB Bremen
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