Diversity of perceptions of meat tenderness and juiciness by consumers: A Time-Intensity study

Journal of Texture Studies

Volumn 27, Issue 5, 1996, Pages 475-492

  Brown, Wendy E ^a   Gérault, Stéphane ^a   Wakeling, Ian ^a  

^a INSTITUTE OF FOOD RESEARCH   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0039712650     PISSN: 00224901     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4603.1996.tb00090.x     Document Type: Article

References (24)

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