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analysis (1576) research (30526) research methods (29174) sensory evaluation (1238) Abstract of Article: Will be presented in next release Date Last Accessed: Accessed January 20, 2015 Title of Article: Sensory characteristics of Iberian dry-cured loins: Influence of crossbreeding and rearing system Author(s) of Article: Will be identified in next release Citation: Meat science 2007 v.75 no.2 pp. 211-219 Click to View: (Click to View) Date of Publication: 2007 Location of Article: http://pubag.nal.usda.gov/pubag/article.xhtml?id=694240 Name of Publication: Meat science Publishing Company: Will be identified in next release Accession Number: 235504
