Comparison of consumer perception and acceptability for steaks cooked to different endpoints: Validation of photographic approach
| Autor: | Chan, Sheung-Hang, Moss, Bruce W., Farmer, Linda J., Gordon, Alan, Cuskelly, Geraldine J. |
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| Zdroj: | In Food Chemistry 1-15 February 2013 136(3-4):1597-1602 |
| Databáze: | ScienceDirect |
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