THE APPLICATION OF TWO FREE‐CHOICE PROFILE METHODS TO INVESTIGATE THE SENSORY CHARACTERISTICS OF CHOCOLATE
- 1 March 1989
- journal article
- Published by Wiley in Journal of Sensory Studies
- Vol. 3 (4), 271-286
- https://doi.org/10.1111/j.1745-459x.1989.tb00450.x
Abstract
No abstract availableKeywords
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