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The influence of varying degrees of adhesion as determined by mechanical tests on the sensory and consumer acceptance of a meat product

✍ Scribed by Savage, Andrew W.J.; Donnelly, Susan M.; Jolley, Paul D.; Purslow, Peter P.; Nute, Geoffrey R.

Book ID: 122530658
Publisher: Elsevier Science
Year: 1990
Tongue: English
Weight: 873 KB
Volume: 28
Category: Article
ISSN: 0309-1740
DOI: 10.1016/0309-1740(90)90038-8

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