Sensory characterization of high pressure treated low salted cooked ham using the Check-All-That-Apply (CATA) methodology.

dc.contributorN. ALVES, UFRRJ; ROSIRES DELIZA, CTAA; AMAURI ROSENTHAL, CTAA.
dc.creatorALVES, N.
dc.creatorDELIZA, R.
dc.creatorROSENTHAL, A.
dc.date.accessioned2013-10-31T11:11:11Z
dc.date.available2013-10-31T11:11:11Z
dc.date.created2013-10-31T11:11:11Z
dc.date.issued2013
dc.identifierIn: INTERNATIONAL NONTHERMAL FOOD PROCESSING WORKSHOP, 2013, Florianópolis. Research and innovation towards competitiveness: workshop. Florianópolis: FIESC/SENAI, 2013. p. 158.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/969946
dc.languageeng
dc.rightsopenAccess
dc.subjectPresunto cozido
dc.subjectCATA
dc.subjectAlta pressão hidrostática.
dc.titleSensory characterization of high pressure treated low salted cooked ham using the Check-All-That-Apply (CATA) methodology.
dc.typeArtículos de revistas


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