Application of time–intensity method to assess the sensory...

European Food Research and Technology 2014 / 03 Vol. 238; Iss. 3

Application of time–intensity method to assess the sensory properties of Iberian dry-cured ham: effect of fat content and high-pressure treatment

Fuentes, Verónica, Estévez, Mario, Grèbol, Narcis, Ventanas, Jesús, Ventanas, Sonia
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Volume:
238
Language:
english
Journal:
European Food Research and Technology
DOI:
10.1007/s00217-013-2113-8
Date:
March, 2014
File:
PDF, 662 KB
english, 2014
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