Artículos de revistas
Sensory characterization of high pressure treated low salted cooked ham using the Check-All-That-Apply (CATA) methodology.
Fecha
2013Registro en:
In: INTERNATIONAL NONTHERMAL FOOD PROCESSING WORKSHOP, 2013, Florianópolis. Research and innovation towards competitiveness: workshop. Florianópolis: FIESC/SENAI, 2013. p. 158.
Autor
ALVES, N.
DELIZA, R.
ROSENTHAL, A.