Use of Multiple Standards to Define Sensory Characteristics for Descriptive Analysis: Aspects of Concept Formation

✍ Scribed by R. ISHII; M. O'MAHONY

• Book ID: 108817099
• Publisher: Institute of Food Technologists
• Year: 1991
• Tongue: English
• Weight: 776 KB
• Volume: 56
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1991.tb05395.x