Journal of Sensory Studies

Cover image for Vol. 28 Issue 3

June 2013

Volume 28, Issue 3

Pages 171–255, i–ii

  1. Original Articles

    1. Top of page
    2. Original Articles
    3. Society of Sensory Professionals
    1. Evaluation of New Packaging Formats for Dry-Cured Meat Products Using Conjoint Analysis: An Application to Dry-Cured Iberian Ham (pages 238–247)

      Francisco J. Mesías, Francisco Pulido, Miguel Escribano, Paula Gaspar, Ángel F. Pulido, Alfredo Escribano and Antonio Rodríguez-Ledesma

      Article first published online: 25 APR 2013 | DOI: 10.1111/joss.12040

  2. Society of Sensory Professionals

    1. Top of page
    2. Original Articles
    3. Society of Sensory Professionals
    1. Society of Sensory Professionals (pages i–ii)

      Article first published online: 3 JUN 2013 | DOI: 10.1111/joss.12042

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