Assessment of sensory quality of calf chops with different fat cover by a trained panel using a specific sensory method

  1. Etaio, I.
  2. Gil, P.F.
  3. Ojeda, M.
  4. Barron, L.J.R.
  5. Elortondo, F.J.P.
Zeitschrift:
Czech Journal of Food Sciences

ISSN: 1805-9317,  1212-1800

Datum der Publikation: 2017

Ausgabe: 35

Nummer: 5

Seiten: 392-400

Art: Artikel

DOI: 10.17221/276/2016-CJFS GOOGLE SCHOLAR lock_openOpen Access editor
Datenquelle: Scopus