THE IMPORTANCE OF SENSORY ANALYSIS FOR THE EVALUATION OF QUALITY

被引：0
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作者：
STONE, H
MCDERMOTT, BJ
SIDEL, JL
机构：
来源：
FOOD TECHNOLOGY | 1991年 / 45卷 / 06期
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D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
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页码：88 / &
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