SELECTION OF ATTRIBUTES FOR THE SENSORY EVALUATION OF ANCHOVIES DURING THE RIPENING PROCESS
Author:
Publisher
Wiley
Subject
Sensory Systems,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-459X.2000.tb00410.x/fullpdf
Reference14 articles.
1. Effect of Pressure on the Salting and Ripening Process of Anchovies (Engraulis anchoita)
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