Food sci. technol, campinas, 39(4): 999-1004, oct.-dec. 2019 999/1004 999 food science and technology

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• who: (Print and colleagues from the Sensorial panel was carried out by trained , panelists consisting of students and academicians from the Food Engineering Department of Afyon Kocatepe University, TurkeyBeef samples cut into, ., ×, ., ×cm pieces were evaluated by panelists at room temperature and deionized rinse water and unsalted bread pieces were consumed after the each evaluation. Trained panelists (n=10) evaluated palatability attributes on a five-point scale for taste, texture, juiciness, odor, color, and overall acceptability. have published the research work: Food Sci. Technol, Campinas, 39(4): 999-1004, Oct.-Dec. 2019 999/1004 999 Food Science . . .
  

   

  

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