Relations between the know-how of small-scale facilities...

European Food Research and Technology 2006 / 03 Vol. 222; Iss. 5-6

Relations between the know-how of small-scale facilities and the sensory diversity of traditional dry sausages from the Massif Central in France

Jonathan Rason, Laurent Léger, Eric Dufour, Annick Lebecque
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Volume:
222
Language:
english
Pages:
10
DOI:
10.1007/s00217-005-0146-3
Date:
March, 2006
File:
PDF, 1.29 MB
english, 2006
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