HIGHLIGHTS
- who: G. E. Corrette and colleagues from the Kansas University Agricultural Experiment Station and have published the paper: Establishing Spoilage Thresholds of Ground Beef in a Traditional Retail Case Scenario, in the Journal: (JOURNAL)
- what: The aim of this study was to determine spoilage in fresh and the perception of consumers regarding alteration of sensory characteristics as well as the acceptability at different days of shelf-life. In this study color was shown to be the important product characteristic of spoilage to consumers` satisfaction. When considering the instrumental color data with consumer perceptions in this . . .
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