Consumers' acceptance of innovations in dry-cured ham: Impact of reduced salt content, prolonged aging time and new origin

By M. Hersleth, Valérie Lengard, Wim Verbeke, L. Guerrero, Tormod Næs. 2011

107 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Food Science, Insect Science

View Paper: https://www.semanticscholar.org/paper/d992afe76efae504f92f92de0885f05d09f15d5c