Relationships between sensory descriptors, consumer acceptability and volatile flavor compounds of American dry-cured ham

✍ Scribed by A.J. Pham; M.W. Schilling; W.B. Mikel; J.B. Williams; J.M. Martin; P.C. Coggins

• Book ID: 116737384
• Publisher: Elsevier Science
• Year: 2008
• Tongue: English
• Weight: 278 KB
• Volume: 80
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2008.03.015