Consumer Acceptability of Viscosity in Processed Tomato Products by African-American, Latino, and Prototypical Consumer Groups

✍ Scribed by K.T. Claybon; S.A. Barringer

• Book ID: 108823706
• Publisher: Institute of Food Technologists
• Year: 2002
• Tongue: English
• Weight: 438 KB
• Volume: 67
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.2002.tb09557.x