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.

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DOI: 10.17221/276/2016-CJFS GOOGLE SCHOLAR lock_openOpen access editor

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