EFFECTS OF COLOR ON AROMA, FLAVOR AND TEXTURE JUDGMENTS OF FOODS

被引：87

作者：

CHRISTENSEN, CM ^{[1
]}

机构：

[1] UNIV PENN,SCH DENT MED,PHILADELPHIA,PA 19104

来源：

JOURNAL OF FOOD SCIENCE | 1983年 / 48卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1983.tb14899.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：787 / 790

页数：4

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