The influence of varying degrees of adhesion as determined by mechanical tests on the sensory and consumer acceptance of a meat product
- 1 January 1990
- journal article
- research article
- Published by Elsevier in Meat Science
- Vol. 28 (2), 141-158
- https://doi.org/10.1016/0309-1740(90)90038-8
Abstract
No abstract availableThis publication has 10 references indexed in Scilit:
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