Development of a sensory vocabulary for warmed-over flavor: part II: In chicken meat

D. V. Byrne, W. L. P. Bredie, M. Martens

Cite this

@article{f5145df0a1b811ddb6ae000ea68e967b,

title = "Development of a sensory vocabulary for warmed-over flavor: part II: In chicken meat",

author = "Byrne, {D. V.} and Bredie, {W. L. P.} and M. Martens",

year = "1999",

language = "English",

volume = "14",

pages = "67--78",

journal = "Journal of Sensory Studies",

issn = "0887-8250",

publisher = "Wiley-Blackwell",

}