Evaluation of sensory quality of calf chops: A new methodological approach
Etaio, I., Gil, P.F., Ojeda, M., Albisu, M., Salmerón, J., Pérez Elortondo, F.J.Volume:
94
Language:
english
Journal:
Meat Science
DOI:
10.1016/j.meatsci.2013.01.003
Date:
May, 2013
File:
PDF, 1.53 MB
english, 2013