Sensory evaluation of ‘free range’ and regular pork meat under different conditions of experience and awareness
- 1 January 1994
- journal article
- Published by Elsevier in Food Quality and Preference
- Vol. 5 (3) , 173-178
- https://doi.org/10.1016/0950-3293(94)90032-9
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
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