Jorge Cabrera | SLACA | Galoá Proceedings

Facultad de Ciencias Agropecuarias, Universidad Nacional de Trujillo, Trujillo, Perú

Jorge Cabrera

Trabalhos (1)

DOES THE TYPE OF WOOD USED IN THE SMOKING PROCESS AFFECT THE SENSORY CHARACTERISTICS OF TRADITIONAL BACON? A SENSORY CHARACTERIZATION USING CONSUMERS
RIOS-MERA, J.D. ¹
CABRERA, J. ²
SALDAÑA, E. ¹
SICHE, R. ³
De ALMEIDA, M.A.
SELANI, M.M.
CONTRERAS-CASTILLO, C.J. ¹
¹ Department of Agri-food Industry, Food and Nutrition, “Luiz de Queiroz” College of Agriculture, University of São Paulo
² Facultad de Ciencias Agropecuarias, Universidad Nacional de Trujillo, Trujillo, Perú
³ Facultad de Ciencias Agropecuarias - Universidad Nacional de Trujillo
vol. 2, 2015 -
36004

Química e Análise de Alimentos e Análise Sensorial (QA)

Pôster

Co-autores (6)