AGRIS - International System for Agricultural Science and Technology

Relationships between sensory descriptors, consumer acceptability and volatile flavor compounds of American dry-cured ham

2008

Pham, A.J. | Schilling, M.W. | Mikel, W.B. | Williams, J.B. | Martin, J.M. | Coggins, P.C.


Bibliographic information
Meat science
Volume 80 Issue 3 Pagination 728 - 737 ISSN 0309-1740
Publisher
Elsevier Science
Other Subjects
After taste; Mouthfeel; United states; Cured meats; Consumer acceptance; Food acceptability; Headspace analysis; Americans; Food composition and quality - livestock products; Taste; Descriptions; Flavor compounds; Odors
Language
English
Note
Includes references
2019-12-06
Type
Text; Journal Article

2024-02-28
MODS
Data Provider
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