Relations between the know-how of small-scale facilities and the sensory diversity of traditional dry sausages from the Massif Central in France

Author： Rason Jonathan   Léger Laurent   Dufour Eric   Lebecque Annick  

Publisher： Springer Publishing Company

ISSN： 1438-2377

Source： European Food Research and Technology A, Vol.222, Iss.5-6, 2006-03, pp. : 580-589

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

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