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These terms define your current search. Click the × to remove a term. Biological Sciences: anatomy and morphology × Economics, Business and Industry: products and commodities > product quality > sensory properties > flavor > saltiness × 11 results Group by: Biological Sciences, Economics, Business and Industry   (Click to View) Understanding of the influence of composition, structure and texture on salty perception in model dairy products Food hydrocolloids (Click to View) Influence of processing method and holding time on the physical and sensory qualities of cooked marinated chicken breast fillets Lebensmittel-Wissenschaft (Click to View) Assessment of nanoparticle paprika oleoresin on marinating performance and sensory acceptance of poultry meat Lebensmittel-Wissenschaft (Click to View) Influence of salt content and processing time on sensory characteristics of cooked “lacón” Meat science (Click to View) Sensory properties affecting acceptability of Bresaola from Podolian young bulls Journal of sensory studies (Click to View) Green hams electrical impedance spectroscopy (EIS) measures and pastiness prediction of dry cured hams Meat science (Click to View) A salt substitute with low sodium content from plant aqueous extracts Food research international (Click to View) Regional variation in sweet suppression Journal of sensory studies (Click to View) In-Mouth Amylase Activity Can Reduce Perception of Saltiness in Starch-Thickened Foods Journal of agricultural and food chemistry (Click to View) Quality Changes in Beef Complexus, Serratus Ventralis, Vastus Lateralis, Vastus Medialis, and Longissimus Dorsi Muscles Enhanced Prior to Aging Journal of food science (Click to View) Sodium citrate as a replacement for sodium chloride in a brine solution when evaluated in cows of different backfat thickness Meat science