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

✍ Scribed by Oude Ophuis, Peter A.M.

• Book ID: 123220720
• Publisher: Elsevier Science
• Year: 1994
• Tongue: English
• Weight: 740 KB
• Volume: 5
• Category: Article
• ISSN: 0950-3293
• DOI: 10.1016/0950-3293(94)90032-9