Peculiarity and similarity sensory profiles as tools for traditional food quality assessment: the case of Italian dry cured ham / DI MONACO, R., T., I., Cavella, S., Masi, P.. - STAMPA. - (2005), pp. 285-288. (Innovation in traditional foods Congress Valencia 25-28 October 2005).
Peculiarity and similarity sensory profiles as tools for traditional food quality assessment: the case of Italian dry cured ham
DI MONACO, ROSSELLA;CAVELLA, SILVANA;MASI, PAOLO
2005
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