| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 5543217 | Meat Science | 2017 | 5 Pages |
Abstract
The samples treated by vacuum and frying had a proper texture profile. However the frying method provided the lowest score in AND perception, making it the best option for reducing both AND odour and flavour. In short, the use of different heating methods strongly affected AND perception.
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Authors
Irene Peñaranda, Ma Dolores Garrido, Macarena Egea, Pedro DÃaz, Daniel Álvarez, Ma Angeles Oliver, Ma Belén Linares,