Sensory evaluation of fermented milks: vocabulary development and the relations between sensory properties and composition and between acceptability and sensory properties
- 1 August 1992
- journal article
- Published by Wiley in International Journal of Dairy Technology
- Vol. 45 (3) , 73-80
- https://doi.org/10.1111/j.1471-0307.1992.tb01784.x
Abstract
No abstract availableKeywords
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