DIFFERENCE TASTE THRESHOLDS FOR SODIUM-CHLORIDE AMONG YOUNG ADULTS - INTERLABORATORY STUDY

被引：18
|
作者：
JOHANSSON, B
DRAKE, B
PANGBORN, RM
BARYLKOP.N
KOSTER, E
机构：
[1] UNIV CALIF, FOOD SCI & TECHNOL, DAVIS, CA 95616 USA
[2] POLISH MEAT RES INST, WARSAW, POLAND
[3] PSYCHOL LAB, UTRECHT, NETHERLANDS
[4] SWEDISH INST FOOD PRESERUATION RES, GOTHENBURG 40021, SWEDEN
来源：
JOURNAL OF FOOD SCIENCE | 1973年 / 38卷 / 03期
关键词：
D O I：
10.1111/j.1365-2621.1973.tb01472.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：524 / 527
页数：4
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