Texture‐modified meat for senior consumers varying meat type and mincing speed: effect of gender, age and nutritional information on sensory perception and preferences

  1. Talens, C.
  2. Ibargüen, M.
  3. Murgui, X.
  4. García-Muñoz, S.
  5. Peral, I.
Revue:
Future Foods

ISSN: 2666-8335

Année de publication: 2022

Volumen: 6

Type: Article

DOI: 10.1016/J.FUFO.2022.100180 GOOGLE SCHOLAR lock_openAccès ouvert editor
La source de données: Scopus