Relative contribution of sensory characteristics for different types of pork loin, assessed by temporal dominance of sensations.
Genya WatanabeHideyuki OhmoriKiyoshi TajimaYasuhito SasakiYuichiro WakiyaMichiyo MotoyamaIkuyo NakajimaKeisuke SasakiPublished in: Journal of the science of food and agriculture (2019)
TDS demonstrated the major sensory characteristics on the dynamic sensory perception of pork loin. © 2019 Society of Chemical Industry.
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