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N Torres
N Torres
National Autonomous University of Mexico
Food science
Chemistry
Sensory system
Sensory analysis
carcass composition
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Composition and sensory evaluation of lamb carcasses used for the traditional Mexican lamb dish, "barbacoa".
2004
Meat Science
M. S. Rubio
N Torres
J Gutiérrez
R.D. Méndez
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Citations (13)
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