SOME FUNDAMENTAL ASSUMPTIONS PERTAINING TO THE JUDGMENT OF FOOD FLAVORS
- 1 May 1937
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 2 (3) , 237-249
- https://doi.org/10.1111/j.1365-2621.1937.tb16515.x
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- Tenderness of MeatIndustrial & Engineering Chemistry, 1932
- Tenderness of Meat I. Determination of Relative Tenderness of Chilled and Quick-Frozen BeefIndustrial & Engineering Chemistry, 1932
- The Action of Shortening in the Light of the Newer Theories of Surface Phenomena.Industrial & Engineering Chemistry, 1923
- Shortening: Its Definition and Measurement.Journal of Industrial & Engineering Chemistry, 1921