A multi-method sensory approach to characterize pasteurized ready-to-eat sausages in the Indonesian market: From attribut escreening totemporal dynamics. Canrea Journal: Food Technology, Nutritions, and Culinary Journal, [S. l.], v. 9, n. 1, p. 161–178, 2026. DOI: 10.20956/canrea.v9i1.1878. Disponível em: https://agritech.unhas.ac.id/ojs/index.php/canrea/article/view/1878. Acesso em: 4 jul. 2026.