A SIMPLE TECHNIQUE FOR MAINTAINING TEMPERATURE OF COOKED MEAT SAMPLES PRIOR TO SENSORY EVALUATION
- 1 May 1978
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 43 (3) , 1041-1042
- https://doi.org/10.1111/j.1365-2621.1978.tb02488.x
Abstract
No abstract availableThis publication has 1 reference indexed in Scilit:
- Organoleptic Panel Testing as Research ToolAnalytical Chemistry, 1952