Published in
Elsevier, Current Opinion in Food Science, (40), p. 13-19, 2021
DOI: 10.1016/j.cofs.2020.04.012
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Use of sensory science for the development of healthier processed meat products: A critical opinion
Journal article published in 2020 by
Erick Saldaña,
Thais Cardoso Merlo,
Thais Cardoso Merlo,
Iliani Patinho,
Juan D. Rios-Mera,
Carmen J. Contreras-Castillo 
,
Miriam M. Selani
,
Miriam M. Selani
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