Relationships between sensory descriptors, consumer acceptability and volatile flavor compounds of American dry-cured ham

• 作者A.J. Pham; M.W. Schilling; W.B. Mikel; J.B. Williams; J.M. Martin; P.C. Coggins
• 卷第80卷
• 期第3期
• 印刷ISSN0309-1740
• 文件大小277.76KB
• 发表时间2008
• DOI10.1016/j.meatsci.2008.03.015