A novel approach to assess temporal sensory perception of muscle foods: Application of a time–intensity technique to diverse Iberian meat products-Reference-Cited by-同舟云学术

A novel approach to assess temporal sensory perception of muscle foods: Application of a time–intensity technique to diverse Iberian meat products

Published:2014-01 Issue:1 Volume:96 Page:385-393
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Lorido Laura,Estévez Mario,Ventanas Sonia

Funder

Government of Extremadura

FPI

University of Extremadura

INIA

Spanish Ministry of Science and Innovation

Ramón y Cajal

European Community

Marie Curie Reintegration (ERG) Fellowship

Publisher

Elsevier BV

Subject

Food Science

Reference46 articles.

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4. Orden, de 7 de Febrero de 1980, por la que se aprueba la norma de calidad para productos cárnicos embutidos crudos-curados en el mercado interior;BOE,1980

5. Orden, de 5 de Noviembre de 1981, por la que se aprueba la norma genérica de calidad para productos cárnicos tratados por del calor;BOE,1981

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