Application of Classical and Novel Sensory Techniques in...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 1998 Vol. 31; Iss. 5

Application of Classical and Novel Sensory Techniques in Product Optimization

Chantal Stampanoni Koeferli, Patrizia Piccinali Schwegler, Doreen Hong-Chen
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Volume:
31
Year:
1998
Language:
english
Pages:
418
DOI:
10.1006/fstl.1998.0379
File:
PDF, 156 KB
english, 1998
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