Open AccessAccuracy of physicochemical methods on describing the sensory characteristics of rabbit meat.
Author(s) -
Sylvie Combes,
Catherine Larzul,
N. Jehl,
Hervé Juin,
M.C. Clochard,
Laurent Cauquil,
Beatrice Darche,
Aziz Zoubai,
François Lebas
Publication year - 2005
Publication title -
hal (le centre pour la communication scientifique directe)
Language(s) - English
Resource type - Conference proceedings
Subject(s) - rabbit (cipher) , sensory system , computer science , biological system , food science , chemistry , biology , neuroscience , computer security