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APPLICATION OF THE PAIRED COMPARISON METHOD TO THE STUDY OF FLAVOR DIFFERENCES IN COOKED VEGETABLES
JOAN GORDON, ISABEL NOBLEVolume:
25
Year:
1960
Language:
english
Pages:
6
DOI:
10.1111/j.1365-2621.1960.tb00329.x
File:
PDF, 425 KB
english, 1960