# 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

**Wikidata**: [openalex:W2420639147](https://www.wikidata.org/wiki/openalex:W2420639147)  
**Source**: https://4ort.xyz/entity/reporting-the-sensory-properties-of-dry-cured-ham-using-a-new-language-time-intensity-ti-and-temporal-dominance-of-sensa