المؤلفون: Juan Dario Rios-Mera, Melina L.M. Cruzado-Bravo, Carmen J. Contreras-Castillo, Dominique Valentin, Iliani Patinho, Erick Saldaña, Miriam Mabel Selani

المساهمون: Escola Superior de Agricultura 'Luiz de Queiroz' (ESALQ), Universidade de São Paulo (USP), Centro de Ciencias da Natureza, Universidade Federal de Sao Carlos, Centre des Sciences du Goût et de l'Alimentation [Dijon] (CSGA), Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Centre National de la Recherche Scientifique (CNRS)

المصدر: Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
Food Research International
Food Research International, Elsevier, 2019, 121, pp.288-295. ⟨10.1016/j.foodres.2019.03.044⟩

مصطلحات موضوعية: SÓDIO, Salt content, Food Handling, Swine, Pivot profile, Salt (chemistry), % diameter reduction, law.invention, Food Preferences, Sieve, law, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Animals, Humans, Food science, Sodium Chloride, Dietary, chemistry.chemical_classification, Chemistry, Back fat, Salt reduction, food and beverages, Consumer Behavior, Dietary Fats, Meat products, Cattle, Composition (visual arts), NaCl reduction, Consumer sensory characterization, Salty taste, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8bb012e01a5404ffbf27ddcbb4618ced
https://doi.org/10.1016/j.foodres.2019.03.044