SELECTION AND TRAINING OF PANELISTS FOR SENSORY EVALUATION OF MEAT FLAVORS

被引：0
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作者：
WINGER, RJ
POPE, CG
机构：
来源：
JOURNAL OF FOOD TECHNOLOGY | 1981年 / 16卷 / 06期
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中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
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页码：661 / 669
页数：9
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