Fast and dynamic descriptive techniques (Flash Profile, Time-intensity and Temporal Dominance of Sensations) for sensory characterization of dry-cured loins
Lorido, L., Estévez, M., Ventanas, S.Language:
english
Journal:
Meat Science
DOI:
10.1016/j.meatsci.2018.06.028
Date:
June, 2018
File:
PDF, 1.48 MB
english, 2018