Premium
Sensory profile and consumer perception of meat products enriched with EPA and DHA using fish oil microcapsules
Author(s) -
Solomando Juan Carlos,
Antequera Teresa,
Ventanas Sonia,
PerezPalacios Trinidad
Publication year - 2021
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14932
Subject(s) - flavour , food science , quantitative descriptive analysis , fish <actinopterygii> , sensory system , fish oil , sensory analysis , perception , chemistry , mathematics , psychology , biology , flavor , fishery , cognitive psychology , neuroscience
Sensory profile and consumer perception of cooked and dry‐cured meat products enriched with fish oil microcapsules as a source of EPA and DHA.