INDIVIDUALIZED OPTIMIZATION OF THE SALT CONTENT OF WHITE BREAD FOR ACCEPTABILITY

被引：23

作者：

CONNER, MT

BOOTH, DA

CLIFTON, VJ

GRIFFITHS, RP

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1988年 / 53卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1988.tb07753.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：549 / 554

页数：6

共 22 条

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[3]

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[4] EFFECT OF STIMULUS RANGE ON JUDGMENTS OF SWEETNESS INTENSITY IN A LIME DRINK [J].

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[5]

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[6]

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[7]

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[8]

MCBRIDE RL, 1982, J FOOD TECHNOL, V17, P405, DOI 10.1191/026635599670332923

[9]

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