Descriptive Sensory Assessment of Beef Steaks by Category Scaling, Line Scaling and Magnitude Estimation

✍ Scribed by P. J. SHAND; Z. J. HAWRYSH; R. T. HARDIN; L. E. JEREMIAH

• Book ID: 108811161
• Publisher: Institute of Food Technologists
• Year: 2006
• Tongue: English
• Weight: 790 KB
• Volume: 50
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1985.tb13435.x