REFINING OF METHODS FOR SUBJECTIVE-OBJECTIVE EVALUATION OF FLAVOR

被引：11

作者：

POWERS, JJ ^{[1
]}

QUINLAN, MC ^{[1
]}

机构：

[1] UNIV GEORGIA,DEPT FOOD SCI,ATHENS,GA 30602

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1974年 / 22卷 / 05期

关键词：

D O I：

10.1021/jf60195a010

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：744 / 749

页数：6

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