Open AccessRelation of physical, chemical and sensory evaluation of cured ham to the backfat thickness of hog carcasses
Author(s) -
Astrid Linnéa Molander
Publication year - 2018
Language(s) - English
Resource type - Dissertations/theses
DOI - 10.31274/rtd-180815-4923
Subject(s) - sensory system , relation (database) , food science , biology , psychology , cognitive psychology , computer science , data mining