Consumers' acceptance of innovations in dry-cured ham Impact of reduced salt content, prolonged aging time and new origin
Journal : Food Quality and Preference , vol. 22 , p. 31–41–11 , 2011
Publisher : Elsevier
International Standard Numbers
Printed : 0950-3293
Electronic : 1873-6343
Publication type : Academic article
Issue : 1
DOI : doi.org/10.1016/j.foodqual.201...
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