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CONSUMER ANALYSIS OF OMEGA 3, 6 AND 9 ENRICHED PORK: INSIGHTS FROM AN ONLINE STUDY
Vol.2, 2025 -333456 -
FRESH PORK LOIN SAUSAGE WITH DIFFERENT FATTY ACID PROFILES: WHAT IS THE CONSUMER'S OPINION?
Vol.2, 2025 -333455 -
APPLICATION OF THE FREE SORTING METHOD TO EVALUATE THE CONSUMER'S PERCEPTION OF FRESH PORK LOIN SAUSAGE
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Publications in other proceedings
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SENSELATAM 2020
CONSUMER SENSORY PROFILE OF SALT-REDUCED BEEF BURGER ADDED WITH EPA/DHA USING THE RATE-ALL-THAT-APPLY (RATA) QUESTIONS
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SLACA 2019
LOW-SALT BEEF BURGUERS: EFFECTS ON SENSORY AND TEXTURE PROPERTIES
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SLACA 2019
“CAN THE ADDITION OF PINK PEPPER EXTRACT MODIFY THE DYNAMIC SENSORY PROFILE OF CHICKEN BURGER?”
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SLACA 2019
DYNAMIC PROFILE OF NaCl-REDUCED BEEF BURGER: A STUDY USING TEMPORAL CHECK-ALL-THAT-APLLY (TCATA)
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