Sensory characterization of high pressure treated low salted cooked ham using the Check-All-That-Apply (CATA) methodology.

N. ALVES, UFRRJ; ROSIRES DELIZA, CTAA; AMAURI ROSENTHAL, CTAA.2026-06-30http://hdl.handle.net/123456789/375073openAccessPresunto cozidoCATAAlta pressão hidrostáticaConsumidorSensory characterization of high pressure treated low salted cooked ham using the Check-All-That-Apply (CATA) methodology.Resumo em anais e proceedings