Published in
Elsevier, Meat Science, (154), p. 46-53, 2019
DOI: 10.1016/j.meatsci.2019.04.006
Links
Tools
Understanding consumers' dynamic sensory perception for bacon smoked with different Brazilian woods
Journal article published in 2019 by
Erick Saldaña,
Izabella Soletti,
Mariana Marinho Martins,
Beatriz Schmidt Menegali,
Thais Cardoso Merlo,
Miriam Mabel Selani 
,
Ana Clara Bortoluzzi Teixeira,
Francides Gomes da Silva,
Carmen J. Contreras-Castillo
,
Ana Clara Bortoluzzi Teixeira,
Francides Gomes da Silva,
Carmen J. Contreras-Castillo
This paper was not found in any repository, but could be made available legally by the author.
Full text: Unavailable
Postprint:
archiving forbidden
Published version:
archiving forbidden
Data provided by 