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

Food Quality and Preference

Volumn 7, Issue 3-4, 1996, Pages 205-216

  Brown, Wendy E ^a   Langley, Keith R ^a   Mioche, Laurence ^b   Marie, Sue ^c   Gérault, Stéphane ^a   Braxton, Denise ^a  

^a INSTITUTE OF FOOD RESEARCH   (United Kingdom)

^b CEMAGREF   (France)

^c Meat and Livestock Commission   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0030499258     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0950-3293(96)00017-1     Document Type: Conference Paper

References (24)

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