SENSORY PROFILING OF CANNED BONED CHICKEN - SENSORY EVALUATION PROCEDURES AND DATA-ANALYSIS

被引：13

作者：

LYON, BG

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1980.tb06551.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1341 / 1346

页数：6

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