Use of the Balanced Lattice Design in Determining Consumer Preferences for Ham Containing 16 Different Combinations of Salt and Sugar
- 1 July 1963
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 28 (4), 421-424
- https://doi.org/10.1111/j.1365-2621.1963.tb00220.x
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
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