Sensory Analysis of Taste-Active Components in the Extract of Boiled Snow Crab Meat
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1981.tb04890.x/fullpdf
Reference11 articles.
1. H. Furukawa, 1977 . Paneru sentei to kanno kensa (The sensory test and the selection of panelists) . Proc. 7th Symp. Sensory Inspection, Union Japan Sci. & Eng.: 111 .
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