Application of time–intensity method to assess the sensory properties of Iberian dry-cured ham: effect of fat content and high-pressure treatment

✍ Scribed by Fuentes, Verónica; Estévez, Mario; Grèbol, Narcis; Ventanas, Jesús; Ventanas, Sonia

• Book ID: 121547286
• Publisher: Springer
• Year: 2013
• Tongue: English
• Weight: 662 KB
• Volume: 238
• Category: Article
• ISSN: 0044-3026
• DOI: 10.1007/s00217-013-2113-8