Influence of sensory characteristics on the acceptability of dry-cured ham
Research output: Contribution to journal › Journal article › Research › peer-review
Original language | English |
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Journal | Meat Science |
Volume | 61 |
Issue number | 4 |
Pages (from-to) | 347-354 |
ISSN | 0309-1740 |
Publication status | Published - Aug 2002 |
- Iberian ham, sensory evaluation, acceptability, PLS, stepwise regression
Research areas
ID: 129735482