Open AccessToolbox for evaluating the sensory, nutritional and technological quality of pork and pork products – Application to products from local breeds
Author(s) -
Bénédicte Lebret,
Justine Faure,
Carolina Pugliese,
Maria FontiFurnols
Publication year - 2019
Publication title -
hal (le centre pour la communication scientifique directe)
Language(s) - English
Resource type - Conference proceedings
Subject(s) - toolbox , quality (philosophy) , computer science , sensory system , food science , microbiology and biotechnology , biology , philosophy , epistemology , programming language , neuroscience