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Journal description
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Details for article 105 of 156 found articles
| Title: |
Individuality of understanding and assessment of sensory attributes of foods, in particular, tenderness of meat |
| Author: |
Brown, Wendy E. Langley, Keith R. Mioche, Laurence Marie, Sue Gérault, Stéphane Braxton, Denise |
| Appeared in: |
Food quality and preference |
| Paging: | Volume 7 (1996) nr. 3-4 pages 12 p. |
| Year: |
1996 |
| Contents: | |
| Publisher: |
Published by Elsevier B.V. |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 105 of 156 found articles
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