Relationships between sensory descriptors, consumer acceptability and volatile flavor compounds of American dry-cured ham

Published 2008 View Full Article

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Title
Relationships between sensory descriptors, consumer acceptability and volatile flavor compounds of American dry-cured ham
Authors
Keywords
-
Journal
MEAT SCIENCE
Volume 80, Issue 3, Pages 728-737
Publisher
Elsevier BV
Online
2008-03-19
DOI
10.1016/j.meatsci.2008.03.015

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