Evaluation of sensory quality of calf chops: A new methodological approach

  1. Etaio, I.
  2. Gil, P.F.
  3. Ojeda, M.
  4. Albisu, M.
  5. Salmerón, J.
  6. Pérez Elortondo, F.J.
Revue:
Meat Science

ISSN: 0309-1740

Année de publication: 2013

Volumen: 94

Número: 1

Pages: 105-114

Type: Article

DOI: 10.1016/J.MEATSCI.2013.01.003 GOOGLE SCHOLAR
La source de données: Scopus