Effects of different fat addition amounts on the temporal dominance of sensations (TDS), texture characteristics and flavor of pork chip snacks

Food Chemistry 2026

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Authors: Mingcheng Zhang, Qiyuan Ni, Di Yu, Kaixian Zhu, Wensheng Yao, Dengyong Liu

DOI: 10.1016/j.foodchem.2026.148359

Cited by: 0

References: 42

Fields of Study & Subjects

Meat and Animal Product Quality Sensory Analysis and Statistical Methods Food Drying and Modeling

References 42