Utilization of Lemon Albedo in Dry-cured Sausages-Reference-Cited by-同舟云学术

Utilization of Lemon Albedo in Dry-cured Sausages

Published:2003-06 Issue:5 Volume:68 Page:1826-1830
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

Aleson-Carbonell L.,Fernandez-Lopez J.,Sayas-Barbera E.,Sendra E.,Perez-Alvarez J.A.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2003.tb12337.x/fullpdf

Reference45 articles.

1. AA Afifi, and SP. Azen, 1979 . Statistical analysis: a computer oriented approach . London: Academic. 18 p.

2. ASTM Intl., 1986 . Physical requirements: guidelines for sensory evaluation laboratories, STP 913 . Philadelphia, Pa.: American Society for Testing and Materials. 32 p.

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