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    Consumer Sensory Characterization of Cooked Ham Using the Check-All-That-Apply (CATA) Methodology

    The check-all-that-apply (CATA) methodology was created because of the need to develop a reliable and rapid method for sensory characterization of products due to difficulties in the food industry in routinely ap...

    N. A. Henrique, R. Deliza, A. Rosenthal in Food Engineering Reviews (2015)