Identification of key sensory attributes for consumer acceptance and instrumental quality of aseptic-packaged cooked rice
Author:
Affiliation:
1. Department of Food Science and Nutrition; Dankook University; Yongin-si 448-701 Korea
2. Institute of Global Food Industry; Dankook University; Yongin-si 448-701 Korea
Publisher
Wiley
Subject
Industrial and Manufacturing Engineering,Food Science
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