CONTRIBUTION OF AIR‐AND BONE‐CONDUCTION TO THE CREATION OF SOUNDS PERCEIVED DURING SENSORY EVALUATION OF FOODS
- 30 January 1991
- journal article
- Published by Wiley in Journal of Texture Studies
- Vol. 22 (4) , 443-456
- https://doi.org/10.1111/j.1745-4603.1991.tb00503.x
Abstract
No abstract availableKeywords
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