Author： Sanz Y. Flores J. Toldra F. Feria A.
Publisher： Academic Press
ISSN： 0740-0020
Source： Food Microbiology, Vol.14, Iss.6, 1997-12, pp. : 575-582
Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.
Abstract
Related content
By Baldini P. Cantoni E. Colla F. Diaferia C. Gabba L. Spotti E. Marchelli R. Dossena A. Virgili E. Sforza S. Tenca P. Mangia A. Jordano R. Lopez M.C. Medina L. Coudurier S. Oddou S. Solignat G.
Food Research International, Vol. 33, Iss. 3, 2000-04 ,pp. :
Access to resources
Recommend
Selection of dry fermented lamb sausages for consumer testing
Food Quality and Preference, Vol. 6, Iss. 2, 1995-01 ,pp. :
Consumer preference mapping of dry fermented lamb sausages
By Helgesen H. Solheim R. Naes T.
Food Quality and Preference, Vol. 8, Iss. 2, 1997-03 ,pp. :
Consumer purchase probability of dry fermented lamb sausages
By Puttemans T. Nemry C. Helgesen H. Solheim R. Naes T.
Food Quality and Preference, Vol. 9, Iss. 5, 1998-09 ,pp. :