Colour evaluation of chorizo de Pamplona, a Spanish dry fermented sausage: Comparison between the CIE L∗a∗b∗ and the Hunter lab systems with illuminants D65 and C

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ژورنال

عنوان ژورنال: Meat Science

سال: 1997

ISSN: 0309-1740

DOI: 10.1016/s0309-1740(97)00025-9