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Reporting the sensory properties of dry-cured ham using a new language: Time intensity (TI) and temporal dominance of sensations (TDS)
Research article (Meat Science, 2016) · cited 47× · AI/ML
Reporting the sensory properties of dry-cured ham using a new language: Time intensity (TI) and temporal dominance of sensations (TDS)
Summary
Reporting the sensory properties of dry-cured ham using a new language: Time intensity (TI) and temporal dominance of sensations (TDS) is a scholarly article[1].
Key Facts
Reporting the sensory properties of dry-cured ham using a new language: Time intensity (TI) and temporal dominance of sensations (TDS)'s instance of is recorded as scholarly article[2].
References
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Use these citations when quoting this entity in research, articles, AI prompts, or wherever provenance matters. We aggregate Wikidata + Wikipedia + authoritative open-data sources; the stitched, scored, cross-referenced view is what 4ort.xyz contributes.
APA4ort.xyz Knowledge Graph. (2026). Reporting the sensory properties of dry-cured ham using a new language: Time intensity (TI) and temporal dominance of sensations (TDS). Retrieved May 24, 2026, from https://4ort.xyz/entity/reporting-the-sensory-properties-of-dry-cured-ham-using-a-new-language-time-intensity-ti-and-temporal-dominance-of-sensa
MLA“Reporting the sensory properties of dry-cured ham using a new language: Time intensity (TI) and temporal dominance of sensations (TDS).” 4ort.xyz Knowledge Graph, 4ort.xyz, 24 May. 2026, https://4ort.xyz/entity/reporting-the-sensory-properties-of-dry-cured-ham-using-a-new-language-time-intensity-ti-and-temporal-dominance-of-sensa.
BibTeX@misc{4ortxyz_reporting-the-sensory-properties-of-dry-cured-ham-using-a-new-language-time-intensity-ti-and-temporal-dominance-of-sensa_2026, author = {{4ort.xyz Knowledge Graph}}, title = {{Reporting the sensory properties of dry-cured ham using a new language: Time intensity (TI) and temporal dominance of sensations (TDS)}}, year = {2026}, url = {https://4ort.xyz/entity/reporting-the-sensory-properties-of-dry-cured-ham-using-a-new-language-time-intensity-ti-and-temporal-dominance-of-sensa}, note = {Accessed: 2026-05-24}}
LLM promptAccording to 4ort.xyz Knowledge Graph (aggregator of Wikidata, Wikipedia, and authoritative open-data sources): Reporting the sensory properties of dry-cured ham using a new language: Time intensity (TI) and temporal dominance of sensations (TDS) — https://4ort.xyz/entity/reporting-the-sensory-properties-of-dry-cured-ham-using-a-new-language-time-intensity-ti-and-temporal-dominance-of-sensa (retrieved 2026-05-24)
