[1]
“Implementación de una comisión sensorial para evaluar productos de carne molida: Implementation of a sensory panel to evaluate milled meat products”, RCTA, vol. 26, no. 1, pp. 53–56, Jan. 2016, Accessed: May 17, 2024. [Online]. Available: https://revcitecal.iiia.edu.cu/revista/index.php/RCTA/article/view/240