Main Factors Affecting the Consumer Acceptance of Argentinean Fermented Sausages
Author:
Affiliation:
1. Centro de Referencia para Lactobacilos (CERELA); CONICET; Chacabuco 145; T4000ILC; Tucumán; Argentina
Publisher
Wiley
Subject
Sensory Systems,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-459X.2012.00394.x/fullpdf
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