Interlaboratory evaluation of dry-cured hams (from France and Spain) by assessors from two different nationalities

Meat Science

Volumn 73, Issue 3, 2006, Pages 521-528

  García González, Diego L ^a   Roncales, Pedro ^b   Cilla, Irene ^b   del Río, Sara ^b   Poma, Jean P ^c   Aparicio, Ramón ^a  

^a INSTITUTO DE LA GRASA   (Spain)

^b UNIVERSIDAD DE ZARAGOZA   (Spain)

^c Centre Technique de la Conservation des Produits Agricoles (CTCPA)   (France)

Author keywords

Chemometrics; Dry cured hams; Sensory assessment

Indexed keywords

SUS SCROFA;

EID: 33646495094     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2006.02.002     Document Type: Article

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