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The impact of variations in flavour compounds on meat acceptability: a comparison of Japanese and New Zealand consumers

✍ Scribed by John Prescott; Owen Young; Lynda O’Neill

Book ID: 117640819
Publisher: Elsevier Science
Year: 2001
Tongue: English
Weight: 190 KB
Volume: 12
Category: Article
ISSN: 0950-3293
DOI: 10.1016/s0950-3293(01)00021-0

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