Sensory profiling of low sodium frankfurter containing garlic products: Adequacy of Polarized Projective Mapping compared with trained panel.

Autor: Horita CN; Faculty of Food Engineering (FEA), State University of Campinas (UNICAMP), Cidade Universitária Zeferino Vaz, ZIP 13083-862, CP 6121, Campinas, SP, Brazil. Electronic address: cnhorita@gmail.com., Esmerino EA; Faculty of Food Engineering (FEA), State University of Campinas (UNICAMP), Cidade Universitária Zeferino Vaz, ZIP 13083-862, CP 6121, Campinas, SP, Brazil; Department of Food Technology (MTA), Federal Fluminense University (UFF), ZIP 24230-340, Niterói, RJ, Brazil., Vidal VAS; Faculty of Food Engineering (FEA), State University of Campinas (UNICAMP), Cidade Universitária Zeferino Vaz, ZIP 13083-862, CP 6121, Campinas, SP, Brazil., Farah JS; Food Department, Federal Institute of Science and Technology of Rio de Janeiro (IFRJ), ZIP 20270-021, Rio de Janeiro, RJ, Brazil., Amaral GV; Department of Food Technology (DTA), Federal Rural University of Rio de Janeiro (UFRRJ), ZIP 23890-000, Seropédica, RJ, Brazil., Bolini HMA; Faculty of Food Engineering (FEA), State University of Campinas (UNICAMP), Cidade Universitária Zeferino Vaz, ZIP 13083-862, CP 6121, Campinas, SP, Brazil., Cruz AG; Food Department, Federal Institute of Science and Technology of Rio de Janeiro (IFRJ), ZIP 20270-021, Rio de Janeiro, RJ, Brazil., Pollonio MAR; Faculty of Food Engineering (FEA), State University of Campinas (UNICAMP), Cidade Universitária Zeferino Vaz, ZIP 13083-862, CP 6121, Campinas, SP, Brazil.

Publikováno v: Meat science [Meat Sci] 2017 Sep; Vol. 131, pp. 90-98. Date of Electronic Publication: 2017 May 04.