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Establishment of candidate lexicon for descriptive sensory evaluation of meat using questionnaire to consumers and cooking workers; ä¸è¬æ¶è²»è ããã³èª¿çå¾äºè ã対象ã¨ããã¢ã³ã±ã¼ãã«ããé£èã®è¨è¿°çå®è½è©ä¾¡åè£ç¨èªéã®ä½æ;
SASAKI, Keisuke, MOTOYAMA, Michiyo, WATANABE, Genya, NAKAJIMA, IkuyoVolume:
89
Journal:
Nihon Chikusan Gakkaiho
DOI:
10.2508/chikusan.89.471
Date:
November, 2018
File:
PDF, 1.74 MB
2018