Sensory evaluation of ‘free-range’ and regular pork meat...

Food Quality and Preference 1993 / 1 Vol. 4; Iss. 1-2

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

Ophuis, Peter A.M.Oude
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Volume:
4
Language:
english
Journal:
Food Quality and Preference
DOI:
10.1016/0950-3293(93)90319-2
Date:
January, 1993
File:
PDF, 255 KB
english, 1993
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