https://www.selleckchem.com/pr....oducts/avibactam-fre
The influences of three different culinary methods cooking, sous vide and grilling were studied with regards to quality and oral processing characteristics of pork ham. Besides instrumental analysis of color and textural properties of pork ham, sensory panel with 12 trained panelists participated in temporal dominance of sensations, oral processing analysis, boluses collection, particle size distribution analysis, and saliva incorporation. The results revealed that number of chews, mastication time and saliva incorporation a
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