Measuring Sensory Properties of Meat in the Laboratory:Flavor and texture characteristics of different species of meat can be described by sensory panelists and correlated with the results of instrumental analyses

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Material type: Text

TextPublication details: November 1993Description: 121 In: Food Technology

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Holdings
Item type	Current library	Call number	Vol info	Status	Date due	Barcode
Journal Articles	BCAS Library		47;11	Available		JA01973

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