Open AccessSensory evaluation of sausage treated with and without grape extract
Author(s) -
Sheila Luciana Scher,
Gisele Teixeira de Souza Sora,
Laura Paulino Mardigan,
Cássia Inez Lourenzi Franco Rosa,
Renata Herrera Barros Fuchs
Publication year - 2010
Publication title -
revista brasileira de pesquisa em alimentos
Language(s) - English
Resource type - Journals
eISSN - 2236-6563
pISSN - 2179-3174
DOI - 10.14685/rebrapa.v1i1.10
Subject(s) - odor , flavor , food science , significant difference , sensory system , chemistry , psychology , medicine , cognitive psychology , organic chemistry
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