Sensory and chemical characterisation of fats used as spreads on bread
- 31 December 1989
- journal article
- Published by Elsevier in Food Quality and Preference
- Vol. 1 (4-5) , 157-162
- https://doi.org/10.1016/0950-3293(89)90003-7
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- Food technologyJournal of Oil & Fat Industries, 1988
- Quantitative analysis of food fatty acids by capillary gas chromatographyJournal of Oil & Fat Industries, 1979
- Variability in gustatory quality identificationPerception & Psychophysics, 1967