Individuality of understanding and assessment of sensory attributes of foods, in particular, tenderness of meat

Author： Brown W.E.   Langley K.R.   Mioche L.   Marie S.   Gerault S.   Braxton D.  

Publisher： Elsevier

ISSN： 0950-3293

Source： Food Quality and Preference, Vol.7, Iss.3, 1996-07, pp. : 205-216

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