Correlation analysis between acoustic and sensory technique data for cooked pork loin samples
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DOI: 10.1016/j.lwt.2021.110882
Abstract: Abstract The relationship between the sensory attributes and the ultrasound parameters of pork loin samples cooked under different conditions was studied. The pork loin samples were oven-cooked or confit, applying different temperatures and cooking times.… read more here.
Keywords: pork loin; sensory attributes; analysis; loin samples ... See more keywords