![](/img/cover-not-exists.png)
Individuality of understanding and assessment of sensory attributes of foods, in particular, tenderness of meat
Wendy E. Brown, Keith R. Langley, Laurence Mioche, Sue Marie, Stéphane Gérault, Denise BraxtonVolume:
7
Year:
1996
Language:
english
DOI:
10.1016/s0950-3293(96)00017-1
File:
PDF, 1.25 MB
english, 1996