Sensory attributes that drive consumer acceptability of dry-cured ham and convergence with trained sensory data

✍ Scribed by H. Resano; A.I. Sanjuán; I. Cilla; P. Roncalés; L.M. Albisu

• Book ID: 116737817
• Publisher: Elsevier Science
• Year: 2010
• Tongue: English
• Weight: 282 KB
• Volume: 84
• Category: Article
• ISSN: 0309-1740
• DOI: 10.1016/j.meatsci.2009.08.052