TY  - JOUR 
T1  - Characterization of commercial cooked hams according to physicochemical, sensory, and textural parameters using chemometrics
JO  - Food Science and Technology
A1  - Los, Francine Gomes Basso
A1  - Granato, Daniel
A1  - Prestes, Rosa Cristina
A1  - Demiate, Ivo Mottin
SN  - 0101-2061
UL  - 10.1590/1678-457x.6423
VL  - 34 
Y1  - 2014
PB  - Brasil 
ER  -