Influence of sensory characteristics on the acceptability of dry-cured ham
Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Standard
Influence of sensory characteristics on the acceptability of dry-cured ham. / Ruiz Carrascal, Jorge; Garcia, C; Muriel, E; Andres, AI; Ventanas, J.
I: Meat Science, Bind 61, Nr. 4, 08.2002, s. 347-354.Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › fagfællebedømt
Harvard
Ruiz Carrascal, J, Garcia, C, Muriel, E, Andres, AI & Ventanas, J 2002, 'Influence of sensory characteristics on the acceptability of dry-cured ham', Meat Science, bind 61, nr. 4, s. 347-354.
APA
Ruiz Carrascal, J., Garcia, C., Muriel, E., Andres, AI., & Ventanas, J. (2002). Influence of sensory characteristics on the acceptability of dry-cured ham. Meat Science, 61(4), 347-354.
Vancouver
Ruiz Carrascal J, Garcia C, Muriel E, Andres AI, Ventanas J. Influence of sensory characteristics on the acceptability of dry-cured ham. Meat Science. 2002 aug.;61(4):347-354.
Author
Bibtex
@article{fe22e75b6fa64ebc9fbe9e41b151cff4,
title = "Influence of sensory characteristics on the acceptability of dry-cured ham",
keywords = "Iberian ham, sensory evaluation, acceptability, PLS, stepwise regression",
author = "{Ruiz Carrascal}, Jorge and C Garcia and E Muriel and AI Andres and J Ventanas",
year = "2002",
month = aug,
language = "English",
volume = "61",
pages = "347--354",
journal = "Meat Science",
issn = "0309-1740",
publisher = "Elsevier",
number = "4",
}
RIS
TY - JOUR
T1 - Influence of sensory characteristics on the acceptability of dry-cured ham
AU - Ruiz Carrascal, Jorge
AU - Garcia, C
AU - Muriel, E
AU - Andres, AI
AU - Ventanas, J
PY - 2002/8
Y1 - 2002/8
KW - Iberian ham
KW - sensory evaluation
KW - acceptability
KW - PLS
KW - stepwise regression
M3 - Journal article
VL - 61
SP - 347
EP - 354
JO - Meat Science
JF - Meat Science
SN - 0309-1740
IS - 4
ER -
ID: 129735482