El an.lisis sensorial de la carne, 3: Desarrollo de las catas.
2003
Huidobro F.R. de | Miguel E. | Bl.zquez B. | Onega E.
AGROVOC Keywords
Bibliographic information
Pagination
v.31-34(5-6)
Other Subjects
Propri.t. organoleptique; Propiedades organol.pticas; An.lisis organol.ptico
Language
Spanish; Castilian
Note
1 tabla, 3 gr.f.; 7 ref.
Translated Title
English.
[Sensorial analysis of meat, 3: Development of tasting]. [Spanish]
Type
Journal Article; Journal Part
Source
Bolet.n-Agrario-Comunidad-de-Madrid,-Consejer.a-de-Econom.a-e-Innovaci.n-Tecnol.gica (Espa.a). (Dic 2003). (no.39) p. 31-34.
Corporate Author
Instituto Madrile.o de Investigaci.n Agraria y Alimentaria, Alcal. de Henares (Espa.a)
University of Agriculture, Faisalabad (Pakistan). Dept. of Chemistry.
2012-11-15
AGRIS AP
Data Provider
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