Author:
BAKER G. A.,AMERINE M. A.,KESTER D. E.
Cited by
4 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Literatur;Sensorische Beurteilung von Lebensmitteln;1972
2. Statistical Procedures;Principles of Sensory Evaluation of Food;1965
3. Consumer Studies;Principles of Sensory Evaluation of Food;1965
4. Use of the Balanced Lattice Design in Determining Consumer Preferences for Ham Containing 16 Different Combinations of Salt and Sugar;Journal of Food Science;1963-07