COMPARISON BETWEEN QUANTITATIVE DESCRIPTIVE ANALYSIS AND PHYSICAL MEASUREMENTS OF GEL SYSTEMS AND EVALUATION OF THE SENSORIAL METHOD

被引：21

作者：

DAGET, N

COLLYER, S

机构：

来源：

关键词：

D O I：

10.1111/j.1745-4603.1984.tb00381.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：227 / 245

页数：19

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