Determination of the sensory attributes of a Spanish dry-cured sausage

Meat Science

Volumn 71, Issue 4, 2005, Pages 620-633

  Pérez Cacho, M P Ruiz ^a   Galan Soldevilla H ^a   Crespo, F León ^a   Recio, G Molina ^b  

^a UNIVERSITY OF CÓRDOBA   (Spain)

^b Unidad de Estadística   (Spain)

Author keywords

Language; Meat product; PCA; Sensory analysis; Sensory profile; Vocabulary

Indexed keywords

PIPER NIGRUM; SUS SCROFA;

EID: 24944527025     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2005.05.005     Document Type: Article

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