Designing sensory evaluation experiments in meat science: practical considerations for researchers
- DOI
- 10.1016/j.meatsci.2026.110096
- Published
- 2026-07
- Container
- Meat Science
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.meatsci.2026.110096,
title = {Designing sensory evaluation experiments in meat science: practical considerations for researchers},
author = {Paulo Cezar Bastianello Campagnol and Bibiana Alves dos Santos},
year = {2026},
journal = {Meat Science},
doi = {10.1016/j.meatsci.2026.110096},
url = {https://doi.org/10.1016/j.meatsci.2026.110096}
}RIS
TY - JOUR TI - Designing sensory evaluation experiments in meat science: practical considerations for researchers AU - Paulo Cezar Bastianello Campagnol AU - Bibiana Alves dos Santos PY - 2026 JO - Meat Science DO - 10.1016/j.meatsci.2026.110096 UR - https://doi.org/10.1016/j.meatsci.2026.110096 ER -
APA
Campagnol, P. C. B., & Santos, B. A. D. (2026). Designing sensory evaluation experiments in meat science: practical considerations for researchers. Meat Science. https://doi.org/10.1016/j.meatsci.2026.110096
Source records
- crossref · retrieved 2026-09-26T02:49:43.898Z