Sensory analysis and volatile compounds in Caiman latirostris meat in comparison with other traditional meats
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DOI: 10.1108/bfj-04-2021-0360
Abstract: PurposeThe aim of the paper is to compare consumer acceptance, sensory analysis and volatile compounds of caiman meat with regard to surubí fish and chicken meat.Design/methodology/approachCaiman tail, chicken thigh and surubí meats' cuts were cooked… read more here.
Keywords: sensory analysis; volatile compounds; meat; acceptance ... See more keywords