Descriptive analysis of bacon smoked with Brazilian woods from reforestation: methodological aspects, statistical analysis, and study of sensory characteristics

Published 2018 View Full Article

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Title
Descriptive analysis of bacon smoked with Brazilian woods from reforestation: methodological aspects, statistical analysis, and study of sensory characteristics
Authors
Keywords
-
Journal
MEAT SCIENCE
Volume 140, Issue -, Pages 44-50
Publisher
Elsevier BV
Online
2018-02-22
DOI
10.1016/j.meatsci.2018.02.014

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