Relationships between Electromyography, Sensory and Instrumental Measures of Cheddar Cheese Texture
- 1 November 1993
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 58 (6) , 1313-1317
- https://doi.org/10.1111/j.1365-2621.1993.tb06173.x
Abstract
No abstract availableKeywords
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