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Effect of intramuscular fat content and serving temperature on temporal sensory perception of sliced and vacuum packaged dry-cured ham |
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| Authors: | Veró nica Fuentes,Jesú s VentanasDavid Morcuende,Sonia Ventanas |
| Affiliation: | Department of Animal Production and Food Science, University of Extremadura, 10071 Cáceres, Spain |
| Abstract: | |
| Keywords: | Serving temperature Iberian dry-cured ham Time-intensity Intramuscular fat content |
| 本文献已被 ScienceDirect 等数据库收录！ | |