Determination of the sensory attributes of a Spanish dry-cured sausage
Authors:
- M.P. Ruiz Pérez-CachoM.P. Ruiz Pérez-Cacho
- H. Galán-SoldevillaH. Galán-Soldevilla
- F. León CrespoFCF. León Crespo
- G. Molina RecioGRG. Molina Recio
- 1 December 2005
- journal article
- Published by Elsevier in Meat Science
- Vol. 71 (4) , 620-633
Abstract
No abstract availableKeywords
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