DEVELOPMENT OF A MODIFIED MATTSON BEAN COOKER PROCEDURE BASED ON SENSORY PANEL COOKABILITY EVALUATION

被引：96

作者：

PROCTOR, JR

WATTS, BM

机构：

来源：

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES | 1987年 / 20卷 / 01期

关键词：

D O I：

10.1016/S0315-5463(87)70662-2

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：9 / 14

页数：6

共 11 条

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