AN IMPROVED METHOD FOR EVALUATING TIME-INTENSITY DATA

被引：29

作者：

SCHMITT, DJ

THOMPSON, LJ

MALEK, DM

MUNROE, JH

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1984年 / 49卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1984.tb12462.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：539 / &

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[8] SENSORY QUANTIFICATION OF BITTERNESS AND FLAVOR OF BEER DURING STORAGE [J].

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