Innovation in sensory assessment of meat and meat products

Literals

bibo:isbn
- 9780128192337
ou:bibtex
- @article{Estevez2019,title = {Innovation in sensory assessment of meat and meat products},journal = {Meat Quality Analysis: Advanced Evaluation Methods, Techniques, and Technologies},year = {2019},pages = {393-418},author = {Ventanas, S. and Gonz{\'a}lez-Mohino, A. and Est{\'e}vez, M. and Carvalho, L.}}
bibo:doi
- 10.1016/b978-0-12-819233-7.00021-5
dcterms:contributor
- Ventanas, Sonia, Gonzalez-Mohino, Alberto, Estevez, Mario, Carvalho, Leila
ou:vecesCitado
- 22
dcterms:creator
- Ventanas S.
ou:eid
- 2-s2.0-85081897015
fabio:hasPublicationYear
- 2020
vivo:identifier
- 2020-4884
bibo:page_range
- 393-418
dcterms:publisher
- Meat Quality Analysis: Advanced Evaluation Methods, Techniques, and Technologies
ou:tipoPublicacion
- Book
dcterms:title
- Innovation in sensory assessment of meat and meat products
vcard:url
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85081897015&origin=inward
ou:urlOrcid
- http://www.scopus.com/inward/record.url?eid=2-s2.0-85081897015&partnerID=MN8TOARS
ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85081897015&origin=inward