Influence of sensory characteristics on the acceptability of dry-cured ham
Research output: Contribution to journal › Journal article › Research › peer-review
| Original language | English |
|---|---|
| Journal | Meat Science |
| Volume | 61 |
| Issue number | 4 |
| Pages (from-to) | 347-354 |
| ISSN | 0309-1740 |
| Publication status | Published - Aug 2002 |
- Iberian ham, sensory evaluation, acceptability, PLS, stepwise regression
Research areas
ID: 129735482