Iborra Bernad, María del Consuelo; Tarrega, A.; García Segovia, Purificación; Martínez Monzó, Javier(Springer Verlag (Germany), 2014-02)
The purpose of this work was to compare carrots
with similar firmness cooked by traditional cooking and two
vacuum treatments: sous-vide (SV) and cook-vide (CV). As a
first step, consumers determined the preferred level ...
[EN] The objective of the present study was to investigate differences in oral activity when biscuits of the same type but with subtle composition differences are consumed and how performing a Temporal Dominance of Sensations ...