Establishment of candidate lexicon for descriptive sensory...

Establishment of candidate lexicon for descriptive sensory evaluation of meat using questionnaire to consumers and cooking workers; 一般消費者および調理従事者を対象としたアンケートによる食肉の記述的官能評価候補用語集の作成;

SASAKI, Keisuke, MOTOYAMA, Michiyo, WATANABE, Genya, NAKAJIMA, Ikuyo
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Volume:
89
Journal:
Nihon Chikusan Gakkaiho
DOI:
10.2508/chikusan.89.471
Date:
November, 2018
File:
PDF, 1.74 MB
2018
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