Cortina, Pablo R.
Santiago, Ana N.
Sance, María M.
Peralta, Iris E.
Carrari, Fernando
Asis, Ramón http://orcid.org/0000-0001-9177-2214
Funding for this research was provided by:
Fondo para la Investigación Científica y Tecnológica (PICT-2007-1942)
European Union Horizon 2020 (679796)
Article History
Received: 5 October 2017
Accepted: 22 March 2018
First Online: 31 March 2018
Compliance with ethical standards
:
: All authors declare that they have no conflict of interest.
: The sensory study was approved by the committee of the food science department of the National University of Cuyo. This committee established ethical criteria and protocols for sensorial panels to evaluate fresh and processing products based on the legislation provided by the National Administration of Medicine, Food and Medical Technology of Argentina (ANMAT) and National Food Code.