Sensory profile and acceptance of dry-cured hams produced by traditional and accelered methods
2007
Costa, M. de R. | Bergamin Filho, W. | Cipolli, K.M.V.A.B. | Silveira, E.T.F. | Felício, P.E. de
AGROVOC Keywords
Bibliographic information
Ciencia e Tecnologia de Alimentos (Brazil)
Volume
27
Issue
1
ISSN
0101-2061
Pagination
pp. 170-176
Other Subjects
Carne tratada; Etude de marche; Analisis organoleptico; Jamon; Investigacion de mercados
Language
Portuguese
Note
Summaries (En, Pt)
28 ref.
Translated Title
Perfil sensorial e aceitação de presuntos crus produzidos por métodos tradicionais e acelerado
Type
Summary
2008-05-15
AGRIS AP
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