Sensory analysis (‘visual’ and ‘eating quality’) of fresh pork patties stored in 80% O2:20% CO2 was performed by 52 naïve assessors on days 2 and 7 of storage following the method of O'Sullivan, Byrne, and Martens (2003)
Sensory analysis (‘visual’ and ‘eating quality’) of fresh pork pattiesstored in 80% O2:20% CO2 was performed by 52 naïve assessors ondays 2 and 7 of storage following the method of O'Sullivan, Byrne,and Martens (2003)