Development of a sensory vocabulary for warmed-over flavor: part I: In porcine meat

Research output: Contribution to journalJournal articleResearchpeer-review

Original languageEnglish
JournalJournal of Sensory Studies
Volume14
Pages (from-to)47-65
Number of pages19
ISSN0887-8250
Publication statusPublished - 1999

ID: 7745856