Relationships between sensory descriptors, consumer acceptability and volatile flavor compounds of American dry-cured ham. (Q42724531)
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scientific article published on 18 March 2008
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Relationships between sensory descriptors, consumer acceptability and volatile flavor compounds of American dry-cured ham. |
scientific article published on 18 March 2008 |
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Relationships between sensory descriptors, consumer acceptability and volatile flavor compounds of American dry-cured ham. (English)
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A J Pham
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M W Schilling
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W B Mikel
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J B Williams
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J M Martin
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P C Coggins
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18 March 2008
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80
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3
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728-737
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