Sensory and instrumental assessments of spaghetti and meat sauce subjected to three holding treatments
1988
Brown, N.E. | Bernard, A.I.
This study evaluated the differences in selected sensory attributes of spaghetti and meat sauce after the product had been subjected to three holding treatments.
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Библиографическая информация
Journal of the American Dietetic Association
ISSN
0002-8223
Издатель
Blackwell Publishing Ltd
Другие темы
Storage quality; Food serving methods
Язык
Английский
Тип
Journal Article; Text
2024-02-29
MODS
Поставщик данных
Эту запись предоставил National Agricultural Library
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