Use of sensory science for the development of healthier processed meat products: A critical opinion

Publication date: Available online 11 May 2020Source: Current Opinion in Food ScienceAuthor(s): Erick Saldaña, Thais Cardoso Merlo, Iliani Patinho, Juan D Rios-Mera, Carmen J Contreras-Castillo, Miriam M Selani
Source: Current Opinion in Food Science - Category: Food Science Source Type: research
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