Application of time-intensity method to assess the sensory properties of Iberian dry-cured ham: Effect of fat content and high-pressure treatment

Literals

fabio:hasPublicationYear
- 2014
ou:bibtex
- @article{Estevez2014,title = {Application of time-intensity method to assess the sensory properties of Iberian dry-cured ham: Effect of fat content and high-pressure treatment},journal = {European Food Research and Technology},year = {2014},volume = {238},number = {3},pages = {397-408},author = {Fuentes, V. and Est{\'e}vez, M. and Gr{\`e}bol, N. and Ventanas, J. and Ventanas, S.}}
vcard:url
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84894348639&origin=inward
dcterms:contributor
- Fuentes V.; Estevez M.; Grebol N.; Ventanas J.; Ventanas S.
bibo:doi
- 10.1007/s00217-013-2113-8
bibo:eissn
- 1438-2385
dcterms:creator
- Fuentes V.
ou:eid
- 2-s2.0-84894348639
vivo:identifier
- 2014-27
bibo:issn
- 1438-2377
bibo:page_range
- 397-408
dcterms:publisher
- European Food Research and Technology
ou:tipoPublicacion
- Article
dcterms:title
- Application of time-intensity method to assess the sensory properties of Iberian dry-cured ham: Effect of fat content and high-pressure treatment
ou:urlOrcid
- https://publons.com/wos-op/publon/5563882/
ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84894348639&origin=inward
bibo:volume
- 238