Comparison of Four Sensory Evaluation Methods for Assessing Cooked Dry Bean Flavor
- 1 September 1989
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 54 (5), 1278-1283
- https://doi.org/10.1111/j.1365-2621.1989.tb05973.x
Abstract
No abstract availableThis publication has 9 references indexed in Scilit:
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