Factors affecting perception and acceptance of food texture by American consumers
Author:
Publisher
Informa UK Limited
Subject
General Chemical Engineering,Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/87559128709540817
Reference67 articles.
1. Yoshida, M. 1981.“Criteria of Food Acceptance”, 117–137. Zurich: Forster Publishing.
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