Determination of the sensory attributes of a Spanish dry-cured sausage-Reference-Cited by-同舟云学术

Determination of the sensory attributes of a Spanish dry-cured sausage

Published:2005-12 Issue:4 Volume:71 Page:620-633
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Pérez-Cacho M.P. Ruiz,Galán-Soldevilla H.,León Crespo F.,Molina Recio G.

Publisher

Elsevier BV

Subject

Food Science

Reference77 articles.

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3. Development of a preliminary sensory lexicon of ewes mil cheeses aided by multivariate statistical procedures;Barcenas;Journal of Sensory Studies,1999

4. Selection of attributes for the sensory evaluation of anchovies during the ripening process;Beisteiro;Journal of Sensory Studies,2000

5. Effects of starter cultures on the formation of flavour compounds in dry sausage;Berdagué;Meat Science,1993

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