RELATIONSHIPS BETWEEN SENSORY ATTRIBUTES IN COOKED MEAT
作者:
E. DRANSFIELD,
M. A. FRANCOMBE,
O. P. WHELEHAN,
期刊:
Journal of Texture Studies
(WILEY Available online 1984)
卷期:
Volume 15,
issue 1
页码: 33-48
ISSN:0022-4901
年代: 1984
DOI:10.1111/j.1745-4603.1984.tb00365.x
出版商: Blackwell Publishing Ltd
数据来源: WILEY
摘要:
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