DIVERSITY OF PERCEPTIONS OF MEAT TENDERNESS AND JUICINESS BY CONSUMERS: A TIME‐INTENSITY STUDY
- 1 November 1996
- journal article
- Published by Wiley in Journal of Texture Studies
- Vol. 27 (5) , 475-492
- https://doi.org/10.1111/j.1745-4603.1996.tb00090.x
Abstract
No abstract availableKeywords
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