A novel approach to assess temporal sensory perception of muscle foods: Application of a time-intensity technique to diverse Iberian meat products

Literals

vcard:url
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84882966539&origin=inward
bibo:doi
- 10.1016/j.meatsci.2013.07.035
dcterms:contributor
- Lorido L., Estevez M., Ventanas S.
dcterms:creator
- Lorido L.
ou:bibtex
- @article{Estevez2014,title = {A novel approach to assess temporal sensory perception of muscle foods: Application of a time-intensity technique to diverse Iberian meat products},journal = {Meat Science},year = {2014},volume = {96},number = {1},pages = {385-393},author = {Lorido, L. and Est{\'e}vez, M. and Ventanas, S.}}
ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84882966539&origin=inward
dcterms:title
- A novel approach to assess temporal sensory perception of muscle foods: Application of a time-intensity technique to diverse Iberian meat products
vivo:identifier
- 2014-37
ou:eid
- 2-s2.0-84882966539
bibo:issn
- 0309-1740
fabio:hasPublicationYear
- 2014
ou:tipoPublicacion
- Article
bibo:page_range
- 385-393
dcterms:publisher
- Meat Science
ou:urlOrcid
- https://publons.com/wos-op/publon/5563864/
bibo:volume
- 96