Toolbox for evaluating the sensory, nutritional and technological quality of pork and pork products – Application to products from local breeds | Zendy

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Toolbox 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

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