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	1.	Sensory attributes that drive consumer acceptability of dry-cured ham and convergence with trained sensory data. [electronic resource] by Resano, H Sanjuán, A I Cilla, I Roncalés, P Albisu, L M Producer: 20100719 In: Meat science vol. 84 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Consumer satisfaction with dry-cured ham in five European countries. [electronic resource] by Resano, H Pérez-Cueto, F J A Sanjuán, A I de Barcellos, M D Grunert, K G Verbeke, W Producer: 20110425 In: Meat science vol. 87 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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