THE OBJECTIVE APPROACH TO SENSORY TESTS OF FOOD

被引：16

作者：

EHRENBERG, ASC

SHEWAN, JM

机构：

来源：

关键词：

D O I：

10.1002/jsfa.2740041005

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：482 / 490

页数：9

共 16 条

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[2]

[Anonymous], COMMUNICATION

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[4]

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[5]

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[6]

BOGGS MM, 1949, ADV FOOD RES, V2, P219

[7]

CROCKER EC, 1945, FLAVOUR

[8]

DAWSON EH, 1951, AGR INFORM B, V34, P72

[9]

DAWSON EH, 1951, AGR INFORM B, V34, P18

[10]

EHRENBERG ASC, 1950, BIOMETRIKA, V37, P347, DOI 10.1093/biomet/37.3-4.347