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Sensory analysis and volatile compounds in Caiman latirostris meat in comparison with other traditional meats
Sensory analysis and volatile compounds in Caiman latirostris meat in comparison with other traditional meats
2021
Valeria Nepote
María Lábaque
Patricia R. Quiroga
Pamela M. L. Leiva
Arley Rey Paez
Carlos Ignacion Piña
Melina Soledad Simoncini
Keywords:
Sensory system
Caiman latirostris
Chemistry
Food science
Sensory analysis
Correction
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