Effect of intramuscular fat content and serving temperature on temporal sensory perception of sliced and vacuum packaged dry-cured ham-Reference-Cited by-同舟云学术

Effect of intramuscular fat content and serving temperature on temporal sensory perception of sliced and vacuum packaged dry-cured ham

Published:2013-03 Issue:3 Volume:93 Page:621-629
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Fuentes Verónica,Ventanas Jesús,Morcuende David,Ventanas Sonia

Funder

Ministerio de Educación

Ministerio de Ciencia e Innovación

Publisher

Elsevier BV

Subject

Food Science

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