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A TECHNIQUE FOR ESTABLISHING INSTRUMENTAL CONDITIONS FOR MEASURING FOOD FIRMNESS TO SIMULATE CONSUMER EVALUATIONS
PETER W. VOISEY, RENE CRĚTEVolume:
4
Année:
1973
Langue:
english
Pages:
7
DOI:
10.1111/j.1745-4603.1973.tb00849.x
Fichier:
PDF, 718 KB
english, 1973