A COMPARISON OF BASIC TASTE MODALITIES, USING A DESCRIPTIVE ANALYSIS TECHNIQUE, FOR VARYING LEVELS OF SODIUM AND KCl IN TWO MODEL SOUP SYSTEMS

✍ Scribed by S. HOOGE; D. CHAMBERS

• Book ID: 111345435
• Publisher: John Wiley and Sons
• Year: 2010
• Tongue: English
• Weight: 155 KB
• Volume: 25
• Category: Article
• ISSN: 0887-8250
• DOI: 10.1111/j.1745-459x.2010.00284.x