Sensory characteristics and consumer preference for chicken meat in Guinea
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/89/10/2281/4330360/poultrysci89-2281.pdf
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3. Sensory attributes of cabernet sauvignon wines made from vines with different water status;Chapman;Aust. J. Grape Wine Res.,2005
4. Changes in secreted salivary sodium are sufficient to alter salt taste sensitivity: Use of signal detection measures with continuous monitoring of the oral environment;Delwiche;Physiol. Behav.,1996
5. Carcass characteristics and qualitative meat traits of the Padovana breed of chicken;De Marchi;Int. J. Poult. Sci.,2005
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