PERCEIVED SALTINESS OF TABLE SPREADS OF VARYING FAT COMPOSITIONS
- 1 June 1993
- journal article
- Published by Wiley in Journal of Sensory Studies
- Vol. 8 (2) , 115-120
- https://doi.org/10.1111/j.1745-459x.1993.tb00206.x
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- Sensory and chemical characterisation of fats used as spreads on breadFood Quality and Preference, 1989
- Production of Edible-fat Products of High Fat ContentPublished by Elsevier ,1989
- Effects of Preblending, Reduced Fat and Salt Levels on Frankfurter CharacteristicsJournal of Food Science, 1987