CONSUMER CRITERIA FOR PORK RELATED TO SENSORY, PHYSICAL AND DESCRIPTIVE ATTRIBUTES.
- Author
- DIAMANT R; WATTS BM; CLIPLEF RL
FAC. HOME ECON., UNIV. MANITOBA, WINNIPEG - Source
- CANAD. INST. FOOD SCI. TECHNOL. J.; CANADA; DA. 1976; VOL. 9; NO 3; PP. 151-154; ABS. FR.; BIBL. 11 REF.
- Document type
- Article
- Language
- English
- Keyword (fr)
- PORC CONTROLE QUALITE PROPRIETE ORGANOLEPTIQUE VIANDE PRODUIT CARNE ANALYSE SENSORIELLE TECHNOLOGIE ALIMENTAIRE
- Keyword (en)
- PIG QUALITY CONTROL ORGANOLEPTIC PROPERTIES MEAT MEAT PRODUCT SENSORIC ANALYSIS FOOD SCIENCES
- Keyword (es)
- TECNOLOGIA
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- PASCAL7710220198
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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