المؤلفون: Cruzado-Bravo, Melina L.M., Barancelli, Giovana V., Dini Andreote, Ana Paula, Saldaña, Erick, Vidal-Veuthey, Boris, Collado, Luis, Contreras-Castillo, Carmen J.

المساهمون: Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

المصدر: Food Control ; volume 109, page 106904 ; ISSN 0956-7135

الاتاحة: http://dx.doi.org/10.1016/j.foodcont.2019.106904
https://api.elsevier.com/content/article/PII:S0956713519304931?httpAccept=text/xml
https://api.elsevier.com/content/article/PII:S0956713519304931?httpAccept=text/plain

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

المساهمون: Escola Superior de Agricultura "Luiz de Queiroz" (ESALQ), Universidade de São Paulo = University of São Paulo (USP), Centro de Ciencias da Natureza, Universidade Federal de São Carlos São Carlos (UFSCar), Centre des Sciences du Goût et de l'Alimentation Dijon (CSGA), 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)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Consejo Nacional de Ciencia, Tecnologia e Innovacion Tecnologica - CONCYTEC from Peru (CIENCIACTIVA): 238-2018-FONDECYT/104-2016-FONDECYT/241-2018-FONDECYT, CAPES

المصدر: ISSN: 0309-1740 ; Meat Science ; https://institut-agro-dijon.hal.science/hal-02485183 ; Meat Science, 2020, 161, pp.107992. ⟨10.1016/j.meatsci.2019.107992⟩ ; https://www.sciencedirect.com/journal/meat-science.

مصطلحات موضوعية: Meat products, Sodium reduction, Micronized salt, Texture profile analysis, TCATA, Consumers' liking, [SCCO.NEUR]Cognitive science/Neuroscience, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition

Relation: info:eu-repo/semantics/altIdentifier/pmid/31704475; hal-02485183; https://institut-agro-dijon.hal.science/hal-02485183; PRODINRA: 488015; PUBMED: 31704475; WOS: 000510313100010

الاتاحة: https://institut-agro-dijon.hal.science/hal-02485183
https://doi.org/10.1016/j.meatsci.2019.107992

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

المساهمون: Escola Superior de Agricultura "Luiz de Queiroz" (ESALQ), Universidade de São Paulo = University of São Paulo (USP), Centro de Ciencias da Natureza, Universidade Federal de São Carlos São Carlos (UFSCar), 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), Erick Saldaña and Melina L. M. Cruzado-Bravo received the support of the Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica – CONCYTEC, Peru (CIENCIACTIVA programme, PhD scholarship contracts: No. 238-2018-FONDECYT, No. 104-2016-FONDECYT, No. 241-2018-FONDECYT, respectively). Iliani Patinho received the M.Sc. scolarship of the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior – CAPES.

المصدر: ISSN: 0963-9969 ; Food Research International ; https://institut-agro-dijon.hal.science/hal-02160844 ; Food Research International, 2019, 121, pp.288-295. ⟨10.1016/j.foodres.2019.03.044⟩ ; https://www.sciencedirect.com/journal/food-research-international.

مصطلحات موضوعية: Meat products, NaCl reduction, Consumer sensory characterization, Pivot profile, [SDV.IDA]Life Sciences [q-bio]/Food engineering

Relation: info:eu-repo/semantics/altIdentifier/pmid/31108751; hal-02160844; https://institut-agro-dijon.hal.science/hal-02160844; PRODINRA: 472168; PUBMED: 31108751; WOS: 000470048200030

الاتاحة: https://institut-agro-dijon.hal.science/hal-02160844
https://doi.org/10.1016/j.foodres.2019.03.044