Sensory characterization of high pressure treated low salted cooked ham using the Check-All-That-Apply (CATA) methodology.
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| Main Authors: | , , |
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| Other Authors: | |
| Format: | Separatas biblioteca |
| Language: | English eng |
| Published: |
2013-10-31
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| Subjects: | Presunto cozido, CATA, Alta pressão hidrostática., Consumidor., |
| Online Access: | http://www.alice.cnptia.embrapa.br/alice/handle/doc/969946 |
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