Consumer’s perception and expected liking of labels of burgers with sodium reduction and addition of mushroom flavor enhancer (2022)
- Authors:
- USP affiliated authors: CASTILLO, CARMEN JOSEFINA CONTRERAS - ESALQ ; RAMOS, PAULO HENRIQUE BERTUCCI - FEA ; PATINHO, ILIANI - ESALQ ; PADERMO, SAMARA DOS SANTOS HARADA - ESALQ
- Unidades: ESALQ; FEA
- DOI: 10.1016/j.meatsci.2021.108720
- Subjects: ANÁLISE DE CONGLOMERADOS; ANÁLISE SENSORIAL DE ALIMENTOS; COGUMELOS COMESTÍVEIS; COMPORTAMENTO DO CONSUMIDOR; HAMBÚRGUER; PERCEPÇÃO DO PALADAR; ROTULAGEM DE ALIMENTOS; SÓDIO
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título do periódico: Meat Science
- ISSN: 0309-1740
- Volume/Número/Paginação/Ano: v. 185, art. 108720, p. 1-10, 2022
- Este periódico é de assinatura
- Este artigo NÃO é de acesso aberto
- Cor do Acesso Aberto: closed
-
ABNT
SELANI, Miriam Mabel et al. Consumer’s perception and expected liking of labels of burgers with sodium reduction and addition of mushroom flavor enhancer. Meat Science, v. 185, p. 1-10, 2022Tradução . . Disponível em: https://doi.org/10.1016/j.meatsci.2021.108720. Acesso em: 23 maio 2024. -
APA
Selani, M. M., Ramos, P. H. B., Patinho, I., França, F., Harada-Padermo, S. dos S., Contreras-Castillo, C. J., & Saldaña, E. (2022). Consumer’s perception and expected liking of labels of burgers with sodium reduction and addition of mushroom flavor enhancer. Meat Science, 185, 1-10. doi:10.1016/j.meatsci.2021.108720 -
NLM
Selani MM, Ramos PHB, Patinho I, França F, Harada-Padermo S dos S, Contreras-Castillo CJ, Saldaña E. Consumer’s perception and expected liking of labels of burgers with sodium reduction and addition of mushroom flavor enhancer [Internet]. Meat Science. 2022 ; 185 1-10.[citado 2024 maio 23 ] Available from: https://doi.org/10.1016/j.meatsci.2021.108720 -
Vancouver
Selani MM, Ramos PHB, Patinho I, França F, Harada-Padermo S dos S, Contreras-Castillo CJ, Saldaña E. Consumer’s perception and expected liking of labels of burgers with sodium reduction and addition of mushroom flavor enhancer [Internet]. Meat Science. 2022 ; 185 1-10.[citado 2024 maio 23 ] Available from: https://doi.org/10.1016/j.meatsci.2021.108720 - Modification of NaCl structure as a sodium reduction strategy in meat products: An overview
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Informações sobre o DOI: 10.1016/j.meatsci.2021.108720 (Fonte: oaDOI API)
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