Interactions between oral burn, meat flavor and texture in chili spiced pork patties evaluated by time-intensity
Research output: Contribution to journal › Journal article › Research › peer-review
Original language | English |
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Journal | Food Quality and Preference |
Volume | 18 |
Issue number | 6 |
Pages (from-to) | 909-919 |
Number of pages | 11 |
ISSN | 0950-3293 |
DOIs | |
Publication status | Published - 2007 |
- Former LIFE faculty - Time-intensity; Meat flavor; Capsaicin; Oral burn; Multiway analysis; PARAFAC2; Perception; Texture; Suppression
Research areas
ID: 8098421