Factors affecting dry-cured ham consumer acceptability

Author:

Morales R.,Guerrero L.,Aguiar A.P.S.,Guàrdia M.D.,Gou P.

Funder

Spanish Ministry of Science and Technology

European Commission

Publisher

Elsevier BV

Subject

Food Science

Reference38 articles.

1. Effects of temperature during the last month of ageing and of salting time on dry-cured ham aged for six months;Arnau;Journal of the Science of Food and Agriculture,1997

2. The composition of white film and white crystals found in dry-cured hams;Arnau;Journal of the Science of Food and Agriculture,1996

3. American Society for Testing and Materials. Guidelines for the Selection and Training of Sensory Panel Members;ASTM,1981

4. A Social–Psychological Perspective on Food Behaviour;Axelson,1989

5. The importance of intrinsic and extrinsic cues to expected and experienced quality: An empirical application for beef;Bello Acebrón;Food Quality and Preference,2000

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