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Use of preference mapping to relate consumer preference to the sensory properties of a processed meat product (tinned cat food)
Peter N Jones, Halliday J H Macfie, Shane L BeilkenVolume:
47
Year:
1989
Language:
english
Pages:
11
DOI:
10.1002/jsfa.2740470113
File:
PDF, 532 KB
english, 1989