| 000 | 01560 a2200481 4500 | ||
|---|---|---|---|
| 005 | 20250516170759.0 | ||
| 264 | 0 | _c20140522 | |
| 008 | 201405s 0 0 eng d | ||
| 022 | _a1750-3841 | ||
| 024 | 7 |
_a10.1111/1750-3841.12252 _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aLi, Shuliu | |
| 245 | 0 | 0 |
_aSensory evaluation of dry-fermented sausage containing ground deodorized yellow mustard. _h[electronic resource] |
| 260 |
_bJournal of food science _cOct 2013 |
||
| 300 |
_aS1595-S1601 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article; Research Support, Non-U.S. Gov't | ||
| 650 | 0 | 4 | _aAdolescent |
| 650 | 0 | 4 | _aAdult |
| 650 | 0 | 4 | _aAged |
| 650 | 0 | 4 | _aChemical Phenomena |
| 650 | 0 | 4 | _aColor |
| 650 | 0 | 4 | _aConsumer Behavior |
| 650 | 0 | 4 | _aConsumer Product Safety |
| 650 | 0 | 4 | _aFemale |
| 650 | 0 | 4 | _aFermentation |
| 650 | 0 | 4 |
_aFood Contamination _xprevention & control |
| 650 | 0 | 4 |
_aFood Handling _xmethods |
| 650 | 0 | 4 | _aFood Microbiology |
| 650 | 0 | 4 | _aHumans |
| 650 | 0 | 4 | _aHydrogen-Ion Concentration |
| 650 | 0 | 4 | _aMale |
| 650 | 0 | 4 |
_aMeat Products _xanalysis |
| 650 | 0 | 4 | _aMiddle Aged |
| 650 | 0 | 4 |
_aMustard Plant _xchemistry |
| 650 | 0 | 4 |
_aPediococcus _xgrowth & development |
| 650 | 0 | 4 |
_aStaphylococcus _xgrowth & development |
| 650 | 0 | 4 | _aTaste |
| 650 | 0 | 4 | _aYoung Adult |
| 700 | 1 | _aAliani, Michel | |
| 700 | 1 | _aHolley, Richard A | |
| 773 | 0 |
_tJournal of food science _gvol. 78 _gno. 10 _gp. S1595-S1601 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1111/1750-3841.12252 _zAvailable from publisher's website |
| 999 |
_c23077722 _d23077722 |
||