Sensory characterization of high pressure treated low salted cooked ham using the Check-All-That-Apply (CATA) methodology.
2016
ALVES, N. | DELIZA, R. | ROSENTHAL, A.
AGROVOC Keywords
Bibliographic information
Other Subjects
Cata; Alta pressão hidrostática; Presunto cozido
Language
English
License
openAccess
Type
Separatas
Corporate Author
N. ALVES, UFRRJ; ROSIRES DELIZA, CTAA; AMAURI ROSENTHAL, CTAA.
2023-03-15
AGRIS AP
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