A multi-method investigation into the sensory attributes and consumer preferences of batter-coated meat strips using web scraping, quantitative descriptive analysis (QDA), check-all-that-apply (CATA), and temporal dominance of sensations (TDS)
Fuente:
Food Chemistry
Publication date: 30 June 2026Source: Food Chemistry, Volume 515Author(s): Mingcheng Zhang, Miao Feng, Jie Yang, Xiao Ma, Changming Ma, Jiahui Kou, Dengyong Liu