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1 Ergebnisse
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Sensory evaluation of boar-taint-containing minced meat, dr..:
Verplanken, Kaat
;
Wauters, Jella
;
Vercruysse, Vicky
..
Food Chemistry. 233 (2017) - p. 247-255 , 2017
Link:
https://doi.org/10.1016/j.foodchem.2017.04.105
RT Journal T1
Sensory evaluation of boar-taint-containing minced meat, dry-cured ham and dry fermented sausage by a trained expert panel and consumers
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2017.04.105&Exemplar=1&LAN=DE A1 Verplanken, Kaat A1 Wauters, Jella A1 Vercruysse, Vicky A1 Aluwé, Marijke A1 Vanhaecke, Lynn PB Elsevier BV YR 2017 SN 0308-8146 JF Food Chemistry VO 233 SP 247 OP 255 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2017.04.105 DO https://doi.org/10.1016/j.foodchem.2017.04.105 SF ELIB - SuUB Bremen
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