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                                       Details for article 7 of 26 found articles
 
 
  Consumers’ acceptance of innovations in dry-cured ham: Impact of reduced salt content, prolonged aging time and new origin
 
 
Title: Consumers’ acceptance of innovations in dry-cured ham: Impact of reduced salt content, prolonged aging time and new origin
Author: Hersleth, Margrethe
Lengard, Valérie
Verbeke, Wim
Guerrero, Luis
Næs, Tormod
Appeared in: Food quality and preference
Paging: Volume 22 (2011) nr. 1 pages 11 p.
Year: 2011
Contents:
Publisher: Published by Elsevier B.V.
Source file: Elektronische Wetenschappelijke Tijdschriften
 
 

                             Details for article 7 of 26 found articles
 
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 Koninklijke Bibliotheek - National Library of the Netherlands