Sensory evaluation of boar-taint-containing minced meat, dry-cured ham and dry fermented sausage by a trained expert panel and consumers
| Autor: | Verplanken, Kaat, Wauters, Jella, Vercruysse, Vicky, Aluwé, Marijke, Vanhaecke, Lynn |
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| Zdroj: | In Food Chemistry 15 October 2017 233:247-255 |
| Databáze: | ScienceDirect |
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Full Text from ScienceDirect