Open AccessIdeal sensory profile for the cabanossi with llama meat (Lama glama) from three feeding systems using the CATA method (Check-all-that-apply)
Author(s) -
Miriam Ramos,
Oscar Jordán-Suárez,
Marcial Silva-Jaimes,
Bettit Salvá-Ruíz,
Reynaldo J. Silva-Paz
Publication year - 2021
Publication title -
scientia agropecuaria
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.137
H-Index - 2
eISSN - 2306-6741
pISSN - 2077-9917
DOI - 10.17268/sci.agropecu.2021.043
Subject(s) - chewiness , mathematics , food science , hay , moisture , sensory system , food products , ideal (ethics) , chemistry , biology , zoology , psychology , cognitive psychology , philosophy , organic chemistry , epistemology
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