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.
Aldizkaria:
Czech Journal of Food Sciences

ISSN: 1805-9317,  1212-1800

Argitalpen urtea: 2017

Alea: 35

Zenbakia: 5

Orrialdeak: 392-400

Mota: Artikulua

DOI: 10.17221/276/2016-CJFS GOOGLE SCHOLAR lock_openSarbide irekia editor
Datuen iturria: Scopus