Sensory evaluation of ‘free-range’ and regular pork meat under different conditions of experience and awareness

✍ Scribed by Ophuis, Peter A.M.Oude

• Book ID: 122465041
• Publisher: Elsevier Science
• Year: 1993
• Tongue: English
• Weight: 255 KB
• Volume: 4
• Category: Article
• ISSN: 0950-3293
• DOI: 10.1016/0950-3293(93)90319-2