Individuality of understanding and assessment of sensory attributes of foods, in particular, tenderness of meat
- 31 October 1996
- journal article
- Published by Elsevier BV in Food Quality and Preference
- Vol. 7 (3-4), 205-216
- https://doi.org/10.1016/s0950-3293(96)00017-1
Abstract
No abstract availableThis publication has 16 references indexed in Scilit:
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